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Cheese Soup, without Meat
From Cassell's dictionary of cookery, 1892
Serves 2
Time: one hour. Sufficient for four or five persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 339. The excerpt below is the record exactly as published.
Cheese Soup, without Meat.— Grate very finely half a pound of rather diy Gruyere or any other hght-coloured cheese ; strew a layer of it at the bottom of the soup tureen, and over this place two or three very thin shccs of the stale crumb of bread. Repeat this un*-il all the cheese is used, when one-fourth of the depth of the tureen should be occupied- Put a piece of fresh butter about the size of an egg into a saucepan; let it melt, and stir into it, very smoothly, a table-spoonful of flour, and l^t it remain on the fire, stirring it constantly, imtil it browns ; then throw in two table-spoonfuls of finely-minced onions. When they are browned, stir in gTadually a quart of water
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Cook this with the app: pantry check, scaling, and the assistant.