Onion Soup
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 68. The excerpt below is the record exactly as published.
Onion Soup. Skin and scald two large onions (see Onions) ; dry them, cut them into thin slices ; fry them in two ounces of hot fat till a pale yellow colour, then stir in one ounce and a half of flour. Next add three pints of cold water or stock ; stir to boiling, then add half a teaspoonful of salt and a quarter of a teaspoonful of pepper. Simmer twenty minutes, stir- ring constantly. It may be passed through a sieve or not according to taste. Pour it into the tureen upon one ounce of grated cheese
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