Yam and Young Onion Soup
From Practical West African cookery, 1910
If you have any stock, you can make it up to the two pints by mixing it with water.
Presented as published in 1910. 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
275Calories
9 gProtein
39 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories275 kcal
Protein8.6 g
Carbohydrates39 g
Fiber5.7 g
Sugars1.2 g
Total Fat9.5 g
Saturated Fat3.4 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol190 mg
Sodium2446 mg
Potassium1031 mg
Calcium88 mg
Iron1.8 mg
Magnesium43 mg
Phosphorus171 mg
Zinc1 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D1.1 mcg
Vitamin C19 mg
Vitamin A96 mcg
Vitamin E1.1 mg
Vitamin K34 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.9 mg
Folate55 mcg
Choline172 mg
Caffeine0 mg
Water1092 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 20. The excerpt below is the record exactly as published.
Yam and Young Onion Soup. (II). 1 breakfast cupful of yam, cut in pieces about two inches square. 1 teacupful of green onions, bulbs and tops, cut in pieces about 1 inch long. 2 pints water. 1 teaspoon butter or lard. 1 teaspoon salt. 1 berkono or a pinch of black pepper. 1 yolk of egg
Cook this with the app: pantry check, scaling, and the assistant.