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Onion Soup, with Cheese
From With a saucepan over the sea, 1902
Serves 4
Serve in small yellow bowls.
Presented as published in 1902. 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
267Calories
14 gProtein
48 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories267 kcal
Protein14 g
Carbohydrates48 g
Fiber4.3 g
Sugars10 g
Total Fat8.7 g
Saturated Fat0.7 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol18 mg
Sodium2075 mg
Potassium612 mg
Calcium137 mg
Iron3.4 mg
Magnesium41 mg
Phosphorus180 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A3.2 mcg
Vitamin E0.2 mg
Vitamin K2.7 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate103 mcg
Choline19 mg
Caffeine0 mg
Water389 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 12. The excerpt below is the record exactly as published.
ONION SOUP, WITH CHEESE. (Italy.) This is a favorite soup at the French and Italian restaurants in New York. It is the "plat de jour " for Mondays. 19 With a Saucepan over the Sea Slice four large onions very thin, fry them in butter, and add them to i quart of well-flavored beef consomme. Put these in an earthen pipkin or marmitey and arrange on top four slices of toasted bread, on which sprinkle i tablespoonfuls of grated Parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.