Onion Soup (No. 1)

Ingredients

• Eight large Spanish Onions
• One quart of Milk
• Two blades of Mace
• Six Peppercorns
• Three Cloves

Method

1. 1

   Scald onions with boiling water, then put into a saucepan with half a pint of water, half a pint of milk, mace, peppercorns, and cloves.

2. 2

   Boil for one and a half hours, then pass through a sieve and add to the remaining boiling milk.

3. 3

   Thicken with potato flour and serve hot.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 13. The excerpt below is the record exactly as published.

Eight large Spanish Onions. I Two blades of Mace. One quart of Milk. | Six Peppercorns. Three Cloves. Take off the two outer skins of onions and scald with boiling water ; put into a saucepan, with half a pint of water and half a pint of milk, the mace, peppercorns, and cloves, and boil for one and a half hours, then pass all through a sieve and put into the remainder of the milk (ij pints), which should be boiling (in a double saucepan). Thicken with a tablespoonful of potato 11 SOUPS AND PUREES flour, and serve very hot. A little butter and cream can be added if liked. 18. Onion Soup (No. 2). Ingredients. One large Onion. I Slice of Bread half an inch thick. Two ounces of Butter. J One pint of vegetable Stock. Cut the onion into dice, put into a stewpan with the butter, and fry a golden brown. Toast the slice of bread to the same colour, break into small pieces, and add to the onion with the stock. Simmer gently for thirty-five minutes. Or, Cut up an onion and fry a golden brown in a saucepan over a slow fire. Add a pint of boiling water and cook half an hour. Strain through a sieve, add two ounces of vermicelli, and cook twenty minutes. Pepper to taste. Grated Parmesan cheese should be served with both of these soups. 19. Onion Soup (No. 3). Ingredients . One pound of Onions. I One tablespoonful of white Roux. One quart of Milk

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