Frenchdinner
Onion Soup (No. 2)
From The Apsley cookery book, 1905
Grated Parmesan cheese should be served with this soup.
Presented as published in 1905. 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 Apsley cookery book (1905) by Webster, John J. Mrs, page 14. The excerpt below is the record exactly as published.
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
Cook this with the app: pantry check, scaling, and the assistant.