Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Cheese Soup
From The household gas cookery book, 1900
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- a quarter of a pound of butter
- three tablespoonfuls of finely-chopped up onion
- a tablespoonful of flour
- a cupful of water
- two pints of water
- one pound of grated cheese
- three tablespoonfuls of breadcrumbs
Method
Melt butter, brown onions, mix flour with water, add to onions, then gradually add more water.
Stir in cheese, remove from heat, and serve over breadcrumbs.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 14. The excerpt below is the record exactly as published.
Cheese Soup. — Put a quarter of a pound of butter into a saucepan ; when melted, put in three table¬ spoonfuls of finely-chopped up onion, stir it constantly until the onions are thoroughly browned. Mix a tablespoonful of flour in a cupful of water, pour the same on the onions, stirring all the time; now gradually add two pints of water, with salt and pepper to taste. While this is simmering, gently add one pound of grated cheese, and remove the saucepan from the stove. Place three tablespoonfuls of breadcrumbs
Cook this with the app: pantry check, scaling, and the assistant.