Photo: Cala
Estimated Nutrition (whole recipe, rough)
101
Calories
2g
Protein
6g
Fat
12g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 pint of cream
- 1 quart of stock
- 6 large onions
- 4 persons
- salt
- pepper
Directions
1
138. INGREDIENTS.--6 large onions, 2 oz. of butter, salt and pepper to taste, 1/4 pint of cream, 1 quart of stock No. 105.
2
_Mode_.--Chop the onions, put them in the butter, stir them occasionally, but do not let them brown. When tender, put the stock to them, and season; strain the soup, and add the boiling cream.
3
_Time_.--1-1/2 hour. _Average cost_, 1s. per quart.
4
_Seasonable_ in winter.
5
_Sufficient_ for 4 persons.
By Isabella Beeton ·
Recipe sourced from
gutenberg