Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

nut-free

Cheese Soup

Name: Cheese Soup
Yield: 7 servings
Ingredients: One and a half cupfuls of flour; one pint of rich cream; four table-spoonfuls of butter; four of grated Parmesan cheese; a speck of cayenne; two eggs; three quarts of clear soup stock

From Miss Parloa's new cook book and marketing guide, 1880

Serves 7

Pass a plate of finely grated Parmesan cheese with the soup.

A modern interpretation · AI-generated from the original record

Ingredients

One and a half cupfuls of flour
one pint of rich cream
four table-spoonfuls of butter
four of grated Parmesan cheese
a speck of cayenne
two eggs
three quarts of clear soup stock

Method

Mix flour, cream, butter, cheese and pepper together.
Place the basin in another of hot water and stir until the mixture becomes a smooth, firm paste.
Break into it the two eggs, and mix quickly and thoroughly.
Cook two minutes longer, and set away to cool.
When cold, roll into little balls about the size of an American walnut.
When the balls are all formed drop them into boiling water and cook gently five minutes; then put them in the soup tureen and pour the boiling stock on them.

Nutrition per serving

519Calories

18 gProtein

40 gCarbs

38 gFat

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 31. The excerpt below is the record exactly as published.

Cheese Soup. One and a half cupfuls of flour, one pint of rich cream, four table-spoonfuls of butter, four of grated Parmesan cheese, a speck of cayenne, two eggs, three quarts of clear soup stock

Cook this with the app: pantry check, scaling, and the assistant.