Onion Soup

Ingredients

• 5 pounds fat and bones
• 6 ounces salt
• 10 pounds onions
• 4 ounces sugar
• 1 head celery
• 1 ounce pepper
• 1 pound flour
• 3^ gallons water
• 4 pounds bread

Method

1. 1

   Chop up the bones and fat into small pieces; place them in the boiler with one gallon of cold water; boil well for one hour.

2. 2

   Peel the onions, and cut off the tops and bottoms of the celery; place them in a net, and add them with the remainder of the water to the boiler, and boil.

3. 3

   At the end of forty minutes take out the onions and celery and pulp them; replace them in the boiler with the seasoning and flour mixed, and boil for thirty minutes longer.

4. 4

   Prepare the bread in dice, place it in the pail, pour the soup on it, and serve.

Nutrition per serving

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 25. The excerpt below is the record exactly as published.

ONION SOUP. (Sufficient for 22 men. ) 5 pounds fat and bones. 6 ounces salt. 10 pounds onions. 4 ounces sugar. 1 head celery. i ounce pepper. 1 pound flour. 3^ gallons water. 4 pounds bread

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