Onion Soup

Name: Onion Soup
Ingredients: two onions; four finely-sliced tomatoes; two tablespoonfuls of finely ground pine nuts; the beaten white of an egg

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

Presented as published in 1909. 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

404Calories

17 gProtein

50 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories404 kcal

Protein17 g

Carbohydrates50 g

Fiber12 g

Sugars26 g

Total Fat17 g

Saturated Fat1.8 g

Monounsaturated Fat2 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol186 mg

Sodium107 mg

Potassium1765 mg

Calcium147 mg

Iron3.8 mg

Magnesium127 mg

Phosphorus400 mg

Zinc3 mg

Copper0.6 mg

Manganese2.8 mg

Vitamin D1 mcg

Vitamin C88 mg

Vitamin A282 mcg

Vitamin E3.2 mg

Vitamin K40 mcg

Vitamin B60.9 mg

Vitamin B120.4 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.1 mg

Folate153 mcg

Choline197 mg

Caffeine0 mg

Water759 g

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 87. The excerpt below is the record exactly as published.

ONION SOUP. Grind fine two onions and press out all the juice. Add to it four finely-sliced tomatoes, two tablespoonfuls of finely ground pine nuts, and the beaten white of an Qgg

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