Onion Soup (another way)

Ingredients

• a dozen moderate-sized onions
• three pints of boiling stock
• two ounces of lean ham
• a large carrot
• a large turnip
• a small parsnip
• a bunch of sweet herbs
• quarter of an ounce of white pepper
• a little salt
• the yolks of three well-beaten eggs
• half a pint of new milk

Method

1. 1

   Peel and slice the onions, add to stock with ham, carrot, turnip, parsnip, herbs, pepper, and salt.

2. 2

   Simmer for one and a half hours, then press through a sieve.

3. 3

   Mix in egg yolks and milk, heat without boiling, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1016. The excerpt below is the record exactly as published.

Onion Soup (another way) . — Peel and slice a dozen moderate-sized onions, and put them into a stewpan, with three pints of boiling stock (the liquid in which a leg of mutton has been boiled will answer very well for the purpose), two ounces of lean ham finely minced, a large carrot, a large turnip, a small parsnip, a few of the outside sticks of a head of celery, a bunch of sweet herbs, quarter of an ounce of white pepper, and a little salt. Simmer gently for one hour and a half, then press the soup with the vegetables through a hair-sieve, and when cold mix in the yolks of three weU- beaten eggs, and half a pint of new milk

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