Onion Soup
From The book of plain cooking, 1904
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 3. The excerpt below is the record exactly as published.
Onion Soup Put the onions into boiling milk and water, with pepper and salt, and let them cook until they can be rubbed through a sieve. Boil up, witffia little thickening
Cook this with the app: pantry check, scaling, and the assistant.