Milk and Onion Soup

Name: Milk and Onion Soup
Ingredients: 1 slice onion; 1 t. butter; milk; boiling water into the powdered crackers

From Student's manual in household arts, 1915

If soup seems too thick, add more milk.

Presented as published in 1915. 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

1413Calories

25 gProtein

170 gCarbs

81 gFat

Full nutrition (34 nutrients)

Calories1413 kcal

Protein25 g

Carbohydrates170 g

Fiber8 g

Sugars37 g

Total Fat81 g

Saturated Fat18 g

Monounsaturated Fat17 g

Polyunsaturated Fat31 g

Omega-33.5 g

Cholesterol61 mg

Sodium1818 mg

Potassium866 mg

Calcium620 mg

Iron9.9 mg

Magnesium87 mg

Phosphorus879 mg

Zinc2.4 mg

Copper0.3 mg

Manganese1.4 mg

Vitamin D2.3 mcg

Vitamin C11 mg

Vitamin A78 mcg

Vitamin E7.3 mg

Vitamin K165 mcg

Vitamin B60.5 mg

Vitamin B121.3 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.5 mg

Niacin (B3)11 mg

Folate246 mcg

Choline75 mg

Caffeine0 mg

Water358 g

As published

This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 18. The excerpt below is the record exactly as published.

milk 1 slice onion 1 t. butter 92 POOD AND COOKEKY 1. Scald milk and onion in double boiler. 2. Stir boiling water into the powdered crackers

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