vegetariannut-free
Royal Soup
From The household gas cookery book, 1900
Serves 4
Grated cheese can be served on the side.
Presented as published in 1900. 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
- about a dozen small onions
- some butter
- a teaspoonful of castor sugar
- some white pepper
- some pieces of bread
Method
Brown onions in butter, sprinkle with sugar, and cook until dark-brown.
Pour boiling stock over, cook for ten minutes, and serve with fried bread.
Nutrition per serving
74Calories
2 gProtein
15 gCarbs
1 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 13. The excerpt below is the record exactly as published.
Royal Soup— In order to prepare the soup first peel some small onions, about a dozen for each person. Brown them in a frying-pan with some butter. \Vhen the onions are cooked to a light-brown colour sprinkle them with a teaspoonful of castor sugar and cook them until they are dark-brown. Put them in a saucepan, and having ready some good stock, quite boiling, pour it over the onions and let it cook for ten minutes. Add some w^hite pepper, pour the soup into a tureen, and serve with some pieces of bread
Cook this with the app: pantry check, scaling, and the assistant.