Brown Soup
From The Common sense recipe book, 1898
Adjust seasoning to taste.
Presented as published in 1898. 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
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 10. The excerpt below is the record exactly as published.
BROWN SOUP. Chop a small onion fine and cook in two tablespoonfuls of butter until it begins to brown, then put in two tablespoonfuls of flour and stir until the whole is a rich golden brown. Add one quart of boiling water, one teaspoonful of table sauce, one scant teaspoonful of Bovril. Cook gently for five minutes or more, season to taste with salt
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