Onion Soup
From Buckmaster's cookery, 1887
Be careful to have good onions well boiled.
Presented as published in 1887. 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
113Calories
3 gProtein
26 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories113 kcal
Protein3.1 g
Carbohydrates26 g
Fiber4.8 g
Sugars12 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium414 mg
Calcium65 mg
Iron0.6 mg
Magnesium28 mg
Phosphorus82 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate54 mcg
Choline17 mg
Caffeine0 mg
Water253 g
As published
This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 47. The excerpt below is the record exactly as published.
ONION SOUP. TO MAKE TWO QUARTS. Ingredients. 10 oz. of Onions.
Cook this with the app: pantry check, scaling, and the assistant.