Lunch
French onion soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- To a quart of good stock allow six small onions that have been parboiled for ten minutes, and a cupful of fine, dry bread-crumbs.
- Let them simmer together for half an hour;
- Put into a saucepan, rub one tablespoonful of butter and two of flour to a cream, and stir into the hot mixture until it thickens.
- Season with salt and pepper, add one pint of milk heated with a tiny bit of soda, boil up, and serve.
Historical transcription
Source method
- 1
To a quart of good stock allow six small onions that have been parboiled for ten minutes, and a cupful of fine, dry bread-crumbs. Let them simmer together for half an hour; rub the soup through a colander, pressing through as much of the onion and bread as possible. Put into a saucepan, rub one tablespoonful of butter and two of flour to a cream, and stir into the hot mixture until it thickens. Season with salt and pepper, add one pint of milk heated with a tiny bit of soda, boil up, and serve.
- 2
A homely, but a savory soup.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.