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Onion Soup (Soupe a V Oignon) au Gratin
From The Swedish, French, American cook book, 1918
Serves 5
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
224Calories
12 gProtein
33 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories224 kcal
Protein12 g
Carbohydrates33 g
Fiber2.7 g
Sugars13 g
Total Fat7.1 g
Saturated Fat1.3 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol18 mg
Sodium576 mg
Potassium628 mg
Calcium59 mg
Iron1.5 mg
Magnesium33 mg
Phosphorus156 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A3.8 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.7 mg
Folate52 mcg
Choline44 mg
Caffeine0 mg
Water486 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 55. The excerpt below is the record exactly as published.
nion Soup ( Soupe a V Oignon ) au Gratin Two quarts of broth, five onions, two tablespoons flour, some beef extract, kitchen bouquet for coloring, Parmesan or Swiss cheese, toast (one for each person), butter, and some bacon fat. How to Make It. Put the bacon fat in a frying pan with one tablespoon butter
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