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Onion Soup Maigre
From The thorough good cook, 1895
Serves 8
Can substitute bread for potato flour.
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 61. The excerpt below is the record exactly as published.
Onion Soup Maigre. Chop and fry in clarified butter a dozen large onions, two heads of celery, a large carrot, and a turnip. Pulp the roots through a tammy, and put them in two quarts of boiling water thickened with six ounces of butter kneaded up with potato flour and seasoned with mace and white pej)per. 90 THE THOROUGH GOOD COOK. The crumb of two penny rolls may be boiled in the water instead of the potato flour; but it must then be strained. Add bread sippets fried, and thicken with the beaten yolks of four eggs
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