gluten-freenut-free
Onion Soup (2)
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Presented as published in 1907. 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
- 3 or 4 large Onions
- 4 Potatoes
- 20zs. of Butter or Dripping
- 2pts. of boiling Milk
- lpt. of boiling Water
Method
Melt butter, fry onions until browned, add flour and brown, then add boiling water.
Add boiling milk and mashed potatoes, season, and serve with toasted bread.
Nutrition per serving
342Calories
6 gProtein
47 gCarbs
15 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 6. The excerpt below is the record exactly as published.
Onion Soup (2). 3 or 4 large Onions. 4 Potatoes. 20zs. of Butter or Dripping. 2pts. of boiling Milk. lpt. of boiling Water
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