Frenchvegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Cream of Onion Soup
From Atlanta women's club cook book, 1921
Serves 4
Croutons or toasted strips of bread make a delicious accompaniment to the cream soup.
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
83Calories
3 gProtein
13 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories83 kcal
Protein3.3 g
Carbohydrates13 g
Fiber1.4 g
Sugars6.3 g
Total Fat2.1 g
Saturated Fat1.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.3 mg
Sodium29 mg
Potassium214 mg
Calcium96 mg
Iron0.4 mg
Magnesium17 mg
Phosphorus89 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C5.9 mg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate21 mcg
Choline16 mg
Caffeine0 mg
Water184 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 70. The excerpt below is the record exactly as published.
CREAM OF ONION SOUP. Salt. White pepper. 2 cups onions. 1 cup milk. 1 cup of cold water. 2 tbls. flour
Cook this with the app: pantry check, scaling, and the assistant.