Onion Soup
From Household cookery and laundry work, 1882
This soup can be made without meat.
Presented as published in 1882. 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
586Calories
16 gProtein
135 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories586 kcal
Protein16 g
Carbohydrates135 g
Fiber29 g
Sugars55 g
Total Fat14 g
Saturated Fat0.7 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol31 mg
Sodium97 mg
Potassium2573 mg
Calcium423 mg
Iron5.3 mg
Magnesium174 mg
Phosphorus420 mg
Zinc2.4 mg
Copper0.8 mg
Manganese4.8 mg
Vitamin D0 mcg
Vitamin C111 mg
Vitamin A6.8 mcg
Vitamin E0.4 mg
Vitamin K45 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.9 mg
Folate343 mcg
Choline58 mg
Caffeine0 mg
Water1033 g
As published
This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 7. The excerpt below is the record exactly as published.
ONION SOUP. Small Knuckle of Veal. 6 large Onions. 1 small Turnip. 1 Parsnip. Piece of Celery. Blade of Mace. Salt, Pepper, and Sugar. Flour, Butter
Cook this with the app: pantry check, scaling, and the assistant.