Onion Soup, Brown
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for four or five persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1016. The excerpt below is the record exactly as published.
Onion Soup, Brown.— Take about two dozen small silver onions — such as would be used for pickling — peel them carefully, sprinkle a little sugar on them, and fry them till nicely browned in a little hot butter. Poui- over them two pints of clear brown gravy soup
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