Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Swiss Cheese | 1 oz (28g) | 108 |
| Butter | 1 tbsp (14g) | 102 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 pints of white broth
- 6 pieces of toasted bread in a large bowl
- 2 tablespoonfuls of swiss cheese
- 3 quarts of cold water
- a piece of butter the size of 2 eggs
- a teaspoonful of salt
- 2 onions very fine
- 2 eggs
- 2 tablespoons
- 14 r'redonia cook book
- eight people
- butter the size of 2 eggs
- salt
- pepper
Directions
Mrs. Jacobt. Chop 2 onions very fine and brown in a sauce pan with a piece of butter the size of 2 eggs; stir in 2 tablespoons (heaping) of sifted flour. Be careful not to burn. Add slowly 3 pints of white broth; mix thoroughly and smoothly; season with salt and pepper to taste; cook for 10 minutes. Place 6 pieces of toasted bread in a large bowl; cover them
For fastidious tastes— Virot's Extracts.
14 r'REDONiA COOK BOOK.
with very thin slices of Swiss cheese; pour the soup over them; add 2 tablespoonfuls of Swiss cheese, cut in very small and thin pieces. Put in the oven 5 minutes before serving.
This quantity is enough for six or eight people.
SPIviT PEA SOUP.
Mrs. Swetland.
Wash I pint of split peas and cover them with cold water, adding ^ teaspoonful of soda. Let them stand over night to swell. Next morning put them in a kettle with close fitting cover. Pour over them 3 quarts of cold water, adding ^ pound of lean ham or bacon, cut into small pieces; also a teaspoonful of salt, a little pepper and some celery, chopped fine, if you like. When the soup begins to boil, skim the surface; cook it slowly 3 or 4 hours — until the peas are all dissolved — adding more boiling water, to keep the quantity as it boils away. Strain through a colander; serve very hot with lemon sliced fine, or toasted bread cut in squares.
If not rich enough, add butter and season to taste. It should be quite thick when served. This soup can be made without the meat and celery. Season with butter, salt and pepper, and serve with croutons.