vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Milk-and-Onion Soup
From The encyclopaedia of practical cookery, 1892
Serves 1
Serve while very hot.
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 528. The excerpt below is the record exactly as published.
Milk-and-Onion Soup. — Peel the required amount of small onions, cut them into thin slices, put them in a saucepan with a piece of butter, and fry for a few minutes over a moderate fire, but without letting them brown. Pour Milk over the onions, season to taste with salt and pepper, add a lump of sugar, and boil gently until the onions are tender. Beat the yolks of three or four eggs
Cook this with the app: pantry check, scaling, and the assistant.