Onion Soup

Name: Onion Soup
Ingredients: 5 Spanish onions; 3 ordinary onions; 2 ozs. of dripping; 5 pints of water; 5 ozs. of flour; 4 pint of milk; pepper and salt to taste

From Cookery for busy lives and small incomes, 1890

Presented as published in 1890. 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

2511Calories

88 gProtein

272 gCarbs

122 gFat

Full nutrition (34 nutrients)

Calories2511 kcal

Protein88 g

Carbohydrates272 g

Fiber20 g

Sugars129 g

Total Fat122 g

Saturated Fat53 g

Monounsaturated Fat38 g

Polyunsaturated Fat16 g

Omega-30.2 g

Cholesterol292 mg

Sodium3791 mg

Potassium4437 mg

Calcium2688 mg

Iron12 mg

Magnesium365 mg

Phosphorus2350 mg

Zinc10 mg

Copper0.7 mg

Manganese1.9 mg

Vitamin D21 mcg

Vitamin C31 mg

Vitamin A624 mcg

Vitamin E2.7 mg

Vitamin K3.6 mcg

Vitamin B62.1 mg

Vitamin B1211 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)3.6 mg

Niacin (B3)13 mg

Folate383 mcg

Choline469 mg

Caffeine0 mg

Water5201 g

As published

This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 9. The excerpt below is the record exactly as published.

Onion Soup Ingredients. — 5 Spanish onions, 3 ordinary onions, 2 ozs. of dripping, 5 pints of water, 5 ozs. of flour, 4 pint of milk, pepper and salt to taste

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