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Onion Soup
From Recipes for the million, 1891
Serves 8
Presented as published in 1891. 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
147Calories
8 gProtein
22 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories147 kcal
Protein7.6 g
Carbohydrates22 g
Fiber2.9 g
Sugars11 g
Total Fat3 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Cholesterol7.1 mg
Sodium357 mg
Potassium539 mg
Calcium48 mg
Iron0.8 mg
Magnesium26 mg
Phosphorus111 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A128 mcg
Vitamin E0.2 mg
Vitamin K2.9 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4 mg
Folate54 mcg
Choline30 mg
Caffeine0 mg
Water359 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 156. The excerpt below is the record exactly as published.
ONION SOUP. — Slice two turnips and a couple of carrots, and put them into two quarts of mutton broth ; when the vegetables are tender strain the soup, and add half a dozen onions
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