White Onion Soup

Name: White Onion Soup
Ingredients: yi POUND SWEET BUTTER; y2 POUND ONIONS, DICED; PEPPER; SALT; I CUP BREAD CRUMBS; I QUART MILK; 4 TABLESPOONS GRATED CHEESE; I PINT VEAL OR CHICKEN BROTH, OR WATER

From Most for your money cookbook, 1938

Presented as published in 1938. 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

2999Calories

72 gProtein

160 gCarbs

236 gFat

Full nutrition (34 nutrients)

Calories2999 kcal

Protein72 g

Carbohydrates160 g

Fiber11 g

Sugars61 g

Total Fat236 g

Saturated Fat141 g

Monounsaturated Fat66 g

Polyunsaturated Fat12 g

Omega-30.9 g

Cholesterol645 mg

Sodium2400 mg

Potassium2614 mg

Calcium1845 mg

Iron8.8 mg

Magnesium239 mg

Phosphorus1577 mg

Zinc8.1 mg

Copper0.9 mg

Manganese4.2 mg

Vitamin D9.4 mcg

Vitamin C0.9 mg

Vitamin A1944 mcg

Vitamin E6.4 mg

Vitamin K65 mcg

Vitamin B61.1 mg

Vitamin B126.4 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)2.4 mg

Niacin (B3)16 mg

Folate152 mcg

Choline283 mg

Caffeine0 mg

Water1349 g

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 7. The excerpt below is the record exactly as published.

WHITE ONION SOUP yi POUND SWEET BUTTER PEPPER y2 POUND ONIONS, DICED SALT I CUP BREAD CRUMBS NUTMEG I QUART MILK 4 TABLESPOONS GRATED CHEESE I PINT VEAL OR CHICKEN BROTH, OR WATER

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