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Onion Soup

Name: Onion Soup
Yield: 6 servings
Ingredients: Water that has boiled a leg or neck of mutton; 1 shank bone; 6 onions; 4 carrots; 2 turnips; salt to taste

From The Ideal cook book, 1899

Serves 6

Presented as published in 1899. 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 Ideal cook book (1899) by Anne Clarke, page 10. The excerpt below is the record exactly as published.

Onion Soup—Ingredients—Water that has boiled a leg or neck of mutton, 1 shank bone, 6 onions, 4 carrots, 2 turnips, salt to taste

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