Cream of Onion Soup
From The Wilson cook book, 1941
Presented as published in 1941. 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 Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 1. The excerpt below is the record exactly as published.
Cream of Onion Soup Cover 4 thinly cut onions with 2 cups water and cook till tender. Then add 2 tablespoons butter, salt and pepper. Add 1% pints milk. Thicken with 1 tablespoon flour
Cook this with the app: pantry check, scaling, and the assistant.