Onion Soup

Name: Onion Soup
Ingredients: 6 Spanish onions; a little fresh butter; 3 pints of seasoned stock; a little cayenne, salt, and pepper; half a pint of boiling milk

From English and French cookery, 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

871Calories

46 gProtein

134 gCarbs

18 gFat

Full nutrition (33 nutrients)

Calories871 kcal

Protein46 g

Carbohydrates134 g

Fiber15 g

Sugars61 g

Total Fat18 g

Saturated Fat4.9 g

Monounsaturated Fat8.4 g

Polyunsaturated Fat3.2 g

Cholesterol43 mg

Sodium2066 mg

Potassium2805 mg

Calcium250 mg

Iron4.9 mg

Magnesium147 mg

Phosphorus644 mg

Zinc3.5 mg

Copper1.1 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C69 mg

Vitamin A14 mcg

Vitamin E0.6 mg

Vitamin K6.4 mcg

Vitamin B61.9 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.4 mg

Niacin (B3)23 mg

Folate242 mcg

Choline185 mg

Caffeine0 mg

Water2111 g

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 27. The excerpt below is the record exactly as published.

Onion Soup. — Peel and mince finely 6 Spanish onions. Fry them in a little fresh butter till tender, without being browned. Pour over them 3 pints of seasoned stock, add a little cayenne, salt, and pepper

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