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Onion Soup
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 4
Presented as published in 1914. 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
272Calories
13 gProtein
35 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories272 kcal
Protein13 g
Carbohydrates35 g
Fiber3.3 g
Sugars22 g
Total Fat15 g
Saturated Fat5 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol49 mg
Sodium853 mg
Potassium771 mg
Calcium349 mg
Iron0.8 mg
Magnesium54 mg
Phosphorus336 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2.3 mcg
Vitamin C14 mg
Vitamin A79 mcg
Vitamin E0.2 mg
Vitamin K1.5 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.5 mg
Folate45 mcg
Choline66 mg
Caffeine0 mg
Water492 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 48. The excerpt below is the record exactly as published.
ONION SOUP. 5 onions 1 t. salt 2 T. butter 1 T. flour 1 qt. milk % t. pepper 1 pt. boiling water or stock
Cook this with the app: pantry check, scaling, and the assistant.