Frenchdinnervegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Italian Onion Soup
From The Rural cook book, 1907
Serves 2
Presented as published in 1907. 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
497Calories
18 gProtein
92 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories497 kcal
Protein18 g
Carbohydrates92 g
Fiber11 g
Sugars28 g
Total Fat13 g
Saturated Fat3.3 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol31 mg
Sodium1325 mg
Potassium985 mg
Calcium364 mg
Iron4.1 mg
Magnesium88 mg
Phosphorus365 mg
Zinc2.2 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D1.2 mcg
Vitamin C35 mg
Vitamin A45 mcg
Vitamin E0.3 mg
Vitamin K29 mcg
Vitamin B60.7 mg
Vitamin B120.9 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.6 mg
Folate163 mcg
Choline58 mg
Caffeine0 mg
Water514 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 4. The excerpt below is the record exactly as published.
Italian Onion Soup. — Boil six young but fully grown onions in two waters, turning off the first at the end of 10 minutes' boil, and replac- ing with fresh hot water. There should be a quart of the second water. When the onions are tender, add a cupful of dry, fine bread crumbs and cook gently for five minutes more. Pour the contents of the kettle into a colander and rub the onions and crumbs through it into the liquid in the bowl below. Return all to the fire, simmer for a minute and stir into the soup a."roux," made by heating to a bubbling cream a great spoon- ful of butter with one of flour in a frying pan. Have ready heated in another saucepan a cup of milk
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