Dessert
Onion cream soup
A page-cited historical dessert 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.
- Into a quart of mutton stock slice six large onions and simmer for an hour.
- Rub through a colander, return to the fire, and thicken with two tablespoonfuls of flour, rubbed to a paste with two of butter.
- Bring a half pint of milk to the boiling point and stir it into the soup.
- Season with salt, white pepper and a tablespoonful of minced parsley.
Historical transcription
Source method
- 1
Into a quart of mutton stock slice six large onions and simmer for an hour. Rub through a colander, return to the fire, and thicken with two tablespoonfuls of flour, rubbed to a paste with two of butter. Bring a half pint of milk to the boiling point and stir it into the soup. Season with salt, white pepper and a tablespoonful of minced parsley.
Nutrition pending
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