gluten-freenut-freesoy-freefish-freeshellfish-free
Onion Soup
From The Monmouth Baptist ladies' cook book, 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
Method
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 4. The excerpt below is the record exactly as published.
ONION SOUP. Stir together one-half cup of butter and three cups of chopped onions till they begin to brown. Add one scant cup of water and cook till water boils away and onions begin to brown. Add one quart of cream stock, season to taste. Add yolks of four well beaten eggs i 16 SOUPS in one-half pint of cream
Cook this with the app: pantry check, scaling, and the assistant.