Onion Soup

Ingredients

• medium-sized onions
• one large parsnip
• one carrot
• one small turnip
• half a teaspoonful of salt
• a rasher of ham or bacon (lean)
• a pint of milk
• about a quart or a little more of stock

Method

1. 1

   Prepare and chop vegetables, add to a saucepan with ham, boil, skim, and simmer for two hours.

2. 2

   Pass through a sieve, return to saucepan with milk, and thicken if necessary.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 2. The excerpt below is the record exactly as published.

Onion Soup. Take medium-sized onions, one large parsnip, one carrot, one small turnip, a few peppercorns, two cloves, half a teaspoonful of salt, a rasher of ham or bacon (lean), a little bit of celery, or the seed when celery is not in season, a pint of milk, and about a quart or a little more of stock

Cook this with the app: pantry check, scaling, and the assistant.