vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Onion Soup, Maigre
From Harper's cook book encyclopædia, 1902
Serves 6
Time to prepare is about half an hour.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 416. The excerpt below is the record exactly as published.
Onion Soup, Maigre SOUPS Oyster Soup spoonful of ground rice or flour mixed smoothly with a small quantity of cold water. Time, about ten minutes to brown the onions. Onion Soup, Maigre. — Mince half a dozen medium-sized onions very finely. Put them into a stewpan over a gentle fire with 3 ozs. of dis- solved butter, dredge a little flour over them, and move them about until they are tender and lightly browned. Add two pints of boiling water, and a seasoning of salt, pepper, and grated nutmeg. Beat two eggs
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