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Onion Soup
From The white ribbon cook book, 1894
Serves 6
Presented as published in 1894. 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
98Calories
4 gProtein
21 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories98 kcal
Protein3.6 g
Carbohydrates21 g
Fiber4.4 g
Sugars10 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol3.6 mg
Sodium40 mg
Potassium458 mg
Calcium61 mg
Iron0.6 mg
Magnesium25 mg
Phosphorus76 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A334 mcg
Vitamin E0.3 mg
Vitamin K5.9 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate60 mcg
Choline13 mg
Caffeine0 mg
Water208 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 9. The excerpt below is the record exactly as published.
Onion Soup — Water that has boiled a leg or neck of mutton, 1 shank bone, 6 onions, 4 car- rots, 2 turnips, salt. Into the water that has boiled a leg or neck of mutton put the carrots
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