Onion Soup

Ingredients

• Peel and slice twelve medium-sized onions
• one pint of hot sweet milk
• one quart of boiling water
• one thin slice of breakfast bacon
• one-half teaspoonful of sugar
• salt to taste
• and white pepper to taste
• beaten yolks of three eggs
• one tablespoonful of butter
• one cup of cream

Method

1. 1

   Fry onions until light brown, then add to soup pot with milk, water, bacon, sugar, and seasonings.

2. 2

   Simmer for one hour, strain, then add eggs, butter, and cream.

3. 3

   Heat and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 7. The excerpt below is the record exactly as published.

one tablespoonful of butter. Season with pepper, and salt to taste. When well boiled, say three-quarters of an hour, add one quart of hot milk, and just before taking off the fire put one- ha If teaspoonful of soda in the soup tureen and pour boiling soup over it and stir well. Sometimes meat and barley are added with less tomatoes. A small potato and chopped onion can also be added for a change. PUREE OF CHICKEN. One large chicken, a knuckle of veal, one carrot, one onion with two cloves stuck in it, a teaspoonful of pars- ley, two leeks, salt and white pepper to taste. Put all in a 22 ihe Complete Cook Book. soup pot to boil gently; skim well. When the chicken ia done remove it and the veal. Put back the skin and bones and simmer two hours. Chop the chicken fine and mash it well and return it to the simmering broth and stir well for ten minutes. Then rub it well through a sieve. Return the puree to a saucepan ; stir steadily and heat without boiling. Finish with one pint of boiling cream and one-third cup of butter. Serve with small squares of bread fried in butter. The above will serve eight people. CABBAGE SOUP. One thin slice of bacon, one teacup grated carrots, one pint of cabbage stock, one bay leaf. Place in a soup pot and cook I wenty-five minutes. Skim well and take out bay leaf. Now add : one-fourth teaspoon of pepper and one teaspoon of salt. Rub together one table- spoonful of butter and one tablespoonful of flour; add to one pint of hot milk, and pour into your soup. Let come to boiling point, and serve. SISTER MOLLIE'S TOMATO BISQUE. One quart of tomatoes, two quarts of cold water, three tablespoonfuls of flour, one tablespoonful of sugar, one pint of sweet milk, one-half tablespoonful of butter; salt and pepper to taste. Put tomatoes and water to boil until very soft ; then strain through a sieve and add salt and pepper. Place again on the fire and boil, adding the flour (mixed smoothly in water), next the butter, then the sugar, and lastly, the hot milk. Place one scant teaspoonful of baking soda in the tureen, and when the soup has come to a boiling point pour it in and mix up well. Serve quickly. OKRA SOUP. Chop and fry until brown one pound of round steak, with two generous tablespoonfuls of butter and one onion. Into a soup kettle now put one pint of okra, cut in very thin slices, and add two quarts of boiling salted water. When tender add the steak and onions The Complete Cook Book. 23 and boil slowly two hours. Rub together one table- spoonful of butter and two tablespoonfuls of flour and add one quart of hot milk. Pour this into the soup kettle and season with white pepper. Let come to boil- ing point and serve at once. ASPARAGUS SOUP. Boil two bunches of fresh, tender asparagus in water with one slice of onion and one teaspoonful of salt, thirty minutes. Throw away the onion, remove the asparagus, and cut off the tender part and pound it to a paste with a little water. Add to it a lump of butter rolled in flour and half a teaspoonful of sugar. Mix over the fire until it melts. Now add all to the boiling water, in which the asparagus was cooked. Then beat the yolk of one egg in half a pint of cream or milk and add to the soup. Season with salt and pepper, and as soon as it comes to boiling point strain and serve. Cut one stalk of asparagus in thin slices and add the last thing. MAMMY SILVY'S NOODLE SOUP. Put a soup bone weighing two or three pounds into four quarts of cold water, and boil a half hour. Add one-half pint of tomatoes, two small Irish potatoes, two small carrots, one sprig of parsley, one small onion, one tablespoonful of rico and two tablespoonfuls of okra; add salt and pepper to taste, and boil two or three hours. Now remove and strain. Place again on the stove, and add one-fourth pound of home-made noodles or vermicelli, and let it boil until tender. This is pretty served with whole small tomatoes that have been skinned. Place one in each plate and pour soup over it. GUMBO. Cut up one fat chicken, roll it in salt, pepper and flour, and fry it a nice light brown, using lard as if for £ricassee. Put into a soup pot three quarts of boiling water j and add the chicken when done; in the same lard where your fried your chicken, fry one slice of 24 The Complete Cook Book» ham and a thin slice of breakfast bacon, and add to the soup. Now fry one generous quart of fresh green okra sliced and sprinkled with a little flour, and one-fourth pint of green corn. Then add to the soup with one quart can of tomatoes. Boil from two to three hours. Seasons with red pepper and salt, and thicken with a tablespoonful of flour, wet in a little cold milk. Oysters, crabs or shrimps should be added when in sea- son. Serve with boiled rice. GEEEN CORN SOUP. One pint of grated corn, which will require eight or ten ears. Sufficient water to cover the corn cobs. One pint of sweet milk or cream, a tiny pinch of soda, one teaspoonful of salt and one thin slice of onion, a pinch of white pepper, one tablespoonful of flour, one table- spoonful of butter and yolks of two eggs. After grat- ing the corn, cover the cobs with cold water, and boil slowly for half an hour. Take out the cobs, add the corn, and cook until soft and tender. Heat the milk in which the soda has been dissolved, and thicken with the butter and flour, add sugar and seasoning to the cream or milk. Allow it to boil up once, then remove from the fire, add the beaten yolks of eggs, stirring briskly ; and a cupful of whipped cream is a great im- provement added just before serving. CELERY SOUP— ENOUGH TO SERVE TO SIX PEOPLE. Take the outside stalks of six celery stalks. Wash them and cut up fine, and after adding enough cold water to cover it, allow it to boil until tender enough to rub through a colander. Into another saucepan make a white sauce of two tablespoonfuls of cornstarch or flour and one generous tablespoonful of butter. Bring one pint of milk to a boiling point and stir in the white sauce slowly, but thoroughly. Now strain the water off the celery, and add to the milk. Season with salt and pepper and strain through a sieve. Add the well beaten yolks of two eggs quickly. Let it heat once more and The Complete Cook Book. 25 serve with stale bread cut in dice and fried brown in butter. A cupful of cream added just before serving makes a great improvement. ONION SOUP. Peel and slice twelve medium-sized onions, and fry a light brown in butter. When done put them into a soup pot with one pint of hot sweet milk and one quart of boiling water, one thin slice of breakfast bacon, one- half teaspoonful of sugar, salt and white pepper to taste. Simmer slowly one hour and strain through a sieve. Add the beaten yolks of three eggs, one table- spoonful of butter and one cup of cream

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