Directions:
- Melt butter.
- Add to flour, then the milk be degrees.
- Stir thoroughly.
- Boil well and add garlic celery and mace.
- Barely simmer for 20-30 minutes, until soup is well flavoured.
- Cool slightly and then add the yolks of the eggs.
- Reheat, without boiling.
- Season and add grated cheese.
- Beat the egg whites to a stiff froth.
- Fold half into the soup and put the rest into a hot tureen. pour the soup over and sprinkle with parsley.
- Serve with fried croutons of bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 227.17 Kcal (951 kJ) | ||
| Calories from fat | 112.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.46g | 19% | |
|---|---|---|---|
| Cholesterol | 97.09mg | 32% | |
| Sodium | 308.14mg | 13% | |
| Potassium | 432.34mg | 9% | |
| Total Carbs | 16.72g | 6% | |
| Sugars | 11.4g | 46% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 11.61g | 23% | |
| Vitamin C | 3.1mg | 5% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.6mg | 4% | |
| Calcium | 347.6mg | 35% | |
| Amount Per 100 g | |||
| Calories | 82.53 Kcal (346 kJ) | ||
| Calories from fat | 40.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.53g | 19% | |
|---|---|---|---|
| Cholesterol | 35.27mg | 32% | |
| Sodium | 111.94mg | 13% | |
| Potassium | 157.06mg | 9% | |
| Total Carbs | 6.07g | 6% | |
| Sugars | 4.14g | 46% | |
| Dietary Fiber | 0.41g | 5% | |
| Protein | 4.22g | 23% | |
| Vitamin C | 1.1mg | 5% | |
| Iron | 0.2mg | 4% | |
| Calcium | 126.3mg | 35% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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