nut-freeegg-freesoy-freefish-freeshellfish-free
Onion Soup
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
41Calories
1 gProtein
5 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories41 kcal
Protein0.6 g
Carbohydrates5.4 g
Fiber0.9 g
Sugars2.3 g
Total Fat2.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol7.9 mg
Sodium138 mg
Potassium71 mg
Calcium22 mg
Iron0.3 mg
Magnesium8.6 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate9.6 mcg
Choline2.2 mg
Caffeine0 mg
Water464 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 119. The excerpt below is the record exactly as published.
ONION SOUP. Large onions, 4. Flour, 1 tablespoon. Cold water, 1 cup. Hot water, 3 pints. Butter, 1 tablespoon. Salt and pepper. Beef extract, 1 ounce
Cook this with the app: pantry check, scaling, and the assistant.