Watercress and Onion Soup

Name: Watercress and Onion Soup
Ingredients: watercress; onions; butter; flour; milk; beef extract; Worcestershire sauce; a few grains cayenne; whipped cream; finely chopped parsley

From Fifty-two Sunday dinners, 1913

Presented as published in 1913. 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

1346Calories

43 gProtein

103 gCarbs

106 gFat

Full nutrition (34 nutrients)

Calories1346 kcal

Protein43 g

Carbohydrates103 g

Fiber2.9 g

Sugars74 g

Total Fat106 g

Saturated Fat51 g

Monounsaturated Fat22 g

Polyunsaturated Fat3 g

Omega-30.1 g

Cholesterol358 mg

Sodium402 mg

Potassium2110 mg

Calcium1487 mg

Iron1.6 mg

Magnesium166 mg

Phosphorus1265 mg

Zinc5.4 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D10 mcg

Vitamin C18 mg

Vitamin A771 mcg

Vitamin E2.1 mg

Vitamin K78 mcg

Vitamin B60.9 mg

Vitamin B125.9 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.6 mg

Niacin (B3)2.5 mg

Folate69 mcg

Choline223 mg

Caffeine0 mg

Water1162 g

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 21. The excerpt below is the record exactly as published.

onions in thin slices. Cook watercress and onions in butter five minutes (without browning), add flour and salt, stir until smooth, then pour milk on gradually, stirring constantly. Cook over hot water twenty minutes. Add beef extract, stir until dissolved; season with Wor- cestershire sauce and a few grains cayenne. Strain into hot soup tureen, add whipped cream and sprinkle with finely chopped parsley

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