Onion Soup
From Wholesome cookery, 1887
Another way is to leave out the flour and sippets, and use either vermicelli or rice, and let it stew until thoroughly cooked.
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 10. The excerpt below is the record exactly as published.
some fried sippets. 43. — Pumpkin Soup. Put some slices of pumpkin (if pumpkins are in season, or a can of preserved pumpkins if they are not) in a saucepan with a little onion, carrot, and tuimip, pepper, salt, and stock or water; stew till quite cooked; pass through a hair sieve, put it back on the Are, add a little milk and butter or cream, simmer for a few minutes, and serve with fried sippets. 44. — Onion Soup. Melt some butter or very good dripping; in this fry .slightly some very finely chopped onions. When they are slightly browned, add a good pinch of flour ; let it liy with the onion till both are brown. Now add some stock (or milk and water), pepper, and salt
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Cook this with the app: pantry check, scaling, and the assistant.