Onion Soup

Ingredients

• One quart of milk
• two large onions
• three eggs
• two tablespoonfuls of butter
• two of flour
• salt
• pepper
• two tablespoonfuls of grated cheese

Method

1. 1

   Boil milk.

2. 2

   Fry butter and onions for eight minutes, add flour, cook two minutes.

3. 3

   Stir into milk, cook ten minutes.

4. 4

   Strain, return to fire, add cheese.

5. 5

   Beat eggs with salt and pepper, pour through colander into soup, set back for three minutes without boiling.

Nutrition per serving

As published

This recipe was extracted from Ransom's family receipt book, 1886 (1886) by D. Ransom, Son & Co, page 2. The excerpt below is the record exactly as published.

Salt Rheum, Erysipelas. Inflamed Eyes, Fever Sores, etc., will be immediately relieved by the use ox Dr. Trask’s Magnetic Ointment. Price 25 and 40 cents per bottle. Sold by all dealers in medicine. ■ <3= |4 Try «• King o £ the Blood,” Soups, Meats, Entrees, Etc. (Sea many oiher Receipts in previous books.— See terms for mailing.) |1®EEK PEA SOUP.-C over a quart of green peas ydth hot water, and boil, with an onion, until they will mash easily. (The time will depend on the age of the peas, but will be from twenty to thirty minutes). Mash, and add a pint of stock or water. Cook together two tablespoonfuls of butter and one of dour until smooth, but not brown. Add to the peas, and then ajid a cupful of cream and one of milk. Season with salt and pepper, and let boil 'up once. Strain and serve. A cupful of whipped cream added the last moment is an improvement. f | IT 01-5 EDS® SOUF.AOne quart of milk, two large onions, three MW eggs,' two tablespoonfuls of butter, two of flour, salt, pepper, two table¬ spoonfuls of grated chees

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