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Onion Soup (Brown)
From Cookery for every household, 1914
Serves 4
The grated cheese can be added to the soup or served separately.
Presented as published in 1914. 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
158Calories
4 gProtein
16 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories158 kcal
Protein3.7 g
Carbohydrates16 g
Fiber2.6 g
Sugars4.4 g
Total Fat9.3 g
Saturated Fat3.2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol13 mg
Sodium496 mg
Potassium180 mg
Calcium87 mg
Iron0.5 mg
Magnesium13 mg
Phosphorus80 mg
Zinc0.5 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C3.9 mg
Vitamin A16 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate21 mcg
Choline16 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 84. The excerpt below is the record exactly as published.
Onion Soup (Brown), 1 (Soupe aux Oignons) 4 or 5 medium-sized onions. 1 oz. butter or dripping. 1 oz. rice flour. 1 qt. second brown stock. 1 oz. grated cheese. Pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.