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Onion Soup with Salt Pork
From The national course in home economics, 1917
Serves 4
Mrs. Mary Treadwell
Presented as published in 1917. 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
543Calories
8 gProtein
42 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories543 kcal
Protein7.8 g
Carbohydrates42 g
Fiber7.7 g
Sugars19 g
Total Fat39 g
Saturated Fat14 g
Monounsaturated Fat18 g
Polyunsaturated Fat4.7 g
Omega-30 g
Cholesterol71 mg
Sodium40 mg
Potassium702 mg
Calcium111 mg
Iron1.2 mg
Magnesium47 mg
Phosphorus171 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1.6 mcg
Vitamin C33 mg
Vitamin A22 mcg
Vitamin E0.2 mg
Vitamin K1.8 mcg
Vitamin B60.6 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate92 mcg
Choline71 mg
Caffeine0 mg
Water414 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 51. The excerpt below is the record exactly as published.
ONION SOUP WITH SALT PORK. Take a small piece of salt pork (slightly lean is best), cut it into pieces half an inch square. Put it into the soup kettle with sufficient water for the soup. Now add twelve good-sized onions pared and sliced fine. When they begin to boil add as many potatoes pared and sliced. When done add one egg beaten well
Cook this with the app: pantry check, scaling, and the assistant.