vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Onion Soup
From The Landmarks club cook book, 1903
Serves 4
Can be made without milk.
Presented as published in 1903. 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
183Calories
9 gProtein
20 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories183 kcal
Protein9 g
Carbohydrates20 g
Fiber1.3 g
Sugars15 g
Total Fat11 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol37 mg
Sodium100 mg
Potassium480 mg
Calcium321 mg
Iron0.3 mg
Magnesium38 mg
Phosphorus271 mg
Zinc1.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C5.6 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.5 mg
Folate17 mcg
Choline48 mg
Caffeine0 mg
Water400 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 19. The excerpt below is the record exactly as published.
ONION SOUP. Put some butter in a pan over a brisk fire ; cut in thin slices two large onions and fry them in the butter till they are light yellow but not brown. Then mix with them a level tablespoon- ful of flour and allow it to cook until it becomes light brown, stirring it constantly. Then gradually pour in about a quart of milk, and half a quart of water
Cook this with the app: pantry check, scaling, and the assistant.