Onion Soup (No. 3)

Name: Onion Soup (No. 3)
Ingredients: One pound of Onions; One tablespoonful of white Roux; One quart of Milk; Half an ounce of Butter; One dozen white Peppercorns

From The Apsley cookery book, 1905

Presented as published in 1905. 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

847Calories

38 gProtein

99 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories847 kcal

Protein38 g

Carbohydrates99 g

Fiber9.4 g

Sugars66 g

Total Fat46 g

Saturated Fat19 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat1.2 g

Omega-30.1 g

Cholesterol150 mg

Sodium391 mg

Potassium2191 mg

Calcium1327 mg

Iron1.8 mg

Magnesium170 mg

Phosphorus1126 mg

Zinc4.9 mg

Copper0.3 mg

Manganese1.2 mg

Vitamin D9.4 mcg

Vitamin C34 mg

Vitamin A313 mcg

Vitamin E0.6 mg

Vitamin K9.7 mcg

Vitamin B61.2 mg

Vitamin B125.3 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.5 mg

Niacin (B3)1.6 mg

Folate87 mcg

Choline202 mg

Caffeine0 mg

Water1266 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 14. The excerpt below is the record exactly as published.

Onion Soup (No. 3). Ingredients . One pound of Onions. I One tablespoonful of white Roux. One quart of Milk. | Half an ounce of Butter. One dozen white Peppercorns

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