Onion Soup
From A second Dudley book of cookery and other recipes, 1914
Excellent for a shooting lunch.
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 10. The excerpt below is the record exactly as published.
ONION SOUP “JlyT AKE some good light consomme ; season well and garnish plentifully with a quan- tity of onions cut in slices and fried in butter, also some thin rounds of bread lightly toasted
Cook this with the app: pantry check, scaling, and the assistant.