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Onion Soup (Soupe a l’Oignon) a la Octavious
From The Swedish, French, American cook book, 1918
Serves 6
Serve with fried croutons of bread on a separate dish.
Presented as published in 1918. 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
410Calories
15 gProtein
48 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories410 kcal
Protein15 g
Carbohydrates48 g
Fiber10 g
Sugars27 g
Total Fat23 g
Saturated Fat7.9 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol55 mg
Sodium1570 mg
Potassium976 mg
Calcium359 mg
Iron1.9 mg
Magnesium62 mg
Phosphorus334 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.9 mcg
Vitamin C16 mg
Vitamin A65 mcg
Vitamin E1.1 mg
Vitamin K2.3 mcg
Vitamin B60.5 mg
Vitamin B121.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.2 mg
Folate82 mcg
Choline63 mg
Caffeine0 mg
Water753 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 60. The excerpt below is the record exactly as published.
nion Soup ( Soupe a l’Oignon ) a la Octavious Put five cups of milk on the stove; put two tablespoons butter in a saucepan; add two tablespoons flour; add three cups of the milk; beat well until very creamy; season with pepper and salt; add about two dozen tiny onions that have been cooked in water with salt until very tender. Let simmer in the cream sauce for a few minutes; add the rest part of the milk. Beat yolks of two eggs with a half cup of cream
Cook this with the app: pantry check, scaling, and the assistant.