Onion Soup

Name: Onion Soup
Ingredients: 2 quarts water; 1 Spanish onion; 1 teaspoonful of butter; 2 teaspoonfuls of cornflour; 1 breakfastcupful of milk

From The Samaritan cookery book, 1903

Recipe by E. A.

Presented as published in 1903. 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

164Calories

8 gProtein

15 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories164 kcal

Protein8.3 g

Carbohydrates15 g

Fiber0.4 g

Sugars12 g

Total Fat12 g

Saturated Fat4.6 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol40 mg

Sodium150 mg

Potassium401 mg

Calcium357 mg

Iron0.1 mg

Magnesium53 mg

Phosphorus260 mg

Zinc1.1 mg

Copper0.2 mg

Manganese0 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.3 mg

Folate1.2 mcg

Choline44 mg

Caffeine0 mg

Water2107 g

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 7. The excerpt below is the record exactly as published.

ONION SOUP. 2 quarts water. 1 Spanish onion. 1 teaspoonful of butter. 2 teaspoonfuls of cornflour, or more if necessary. 1 breakfastcupful of milk

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