Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
338
Calories
12g
Protein
23g
Fat
22g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
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
- 3 quarts of milk
- a piece of fowl
- a piece of bacon
- a large spoonful of butter mixed
- 12 large onions
Directions
1
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
2
Cut up 12 large onions. Boil them in 3 quarts of milk and water equally mixed. Put in a piece of fowl, or veal, and a piece of bacon with pepper and salt. When the onions are boiled to a pulp thicken with a large spoonful of butter mixed with 1 of flour. Take out meat and serve it up with toasted bread cut in small pieces in the soup.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg