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Onion Soup
From Original White House Cookbook, 1887
Serves 4
A refreshing dish when fatigued.
Presented as published in 1887. 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
531Calories
19 gProtein
40 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories531 kcal
Protein19 g
Carbohydrates40 g
Fiber3.8 g
Sugars21 g
Total Fat42 g
Saturated Fat18 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol299 mg
Sodium186 mg
Potassium830 mg
Calcium418 mg
Iron1.7 mg
Magnesium63 mg
Phosphorus452 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D3.3 mcg
Vitamin C17 mg
Vitamin A158 mcg
Vitamin E0.7 mg
Vitamin K2.5 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1 mg
Folate76 mcg
Choline204 mg
Caffeine0 mg
Water490 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 19. The excerpt below is the record exactly as published.
ONION SOUP. One quart of milk, six large onions, yolks of four eggs, three tablespoon» fuls of butter, a large one of flour, one cupful of cream, salt, pepper
Cook this with the app: pantry check, scaling, and the assistant.