Frenchdinner

Onion Soup

Name: Onion Soup
Cuisine: French
Ingredients: 2 onions; 2 oz. dry grated cheese; iy oz. flour; 2 oz. dripping; 3 pints cold water; y teaspoonful salt; 1 pinch pepper

From The school cookery book, 1881

For a more delicate soup, pass it through a colander when ready, to keep back the pieces.

Presented as published in 1881. 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

1017Calories

21 gProtein

62 gCarbs

77 gFat

Full nutrition (34 nutrients)

Calories1017 kcal

Protein21 g

Carbohydrates62 g

Fiber5.1 g

Sugars13 g

Total Fat77 g

Saturated Fat28 g

Monounsaturated Fat29 g

Polyunsaturated Fat14 g

Omega-30.1 g

Cholesterol115 mg

Sodium1607 mg

Potassium540 mg

Calcium521 mg

Iron3.1 mg

Magnesium71 mg

Phosphorus393 mg

Zinc3 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D2.7 mcg

Vitamin C22 mg

Vitamin A179 mcg

Vitamin E2.1 mg

Vitamin K2.6 mcg

Vitamin B60.4 mg

Vitamin B120.6 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3.2 mg

Folate137 mcg

Choline87 mg

Caffeine0 mg

Water1710 g

As published

This recipe was extracted from The school cookery book (1881), page 22. The excerpt below is the record exactly as published.

Onion Soup. — Required : 2 onions ; 2 oz. dry grated cheese; iy oz. flour; 2 oz. dripping; 3 pints cold water ; y teaspoonful salt ; 1 pinch pepper

Cook this with the app: pantry check, scaling, and the assistant.