Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

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Onion Soup

Name: Onion Soup
Yield: 6 servings
Ingredients: Ten large onions; half a pound of bread crust; two large carrots; one root of celery; the yolks of two eggs; two spoonfuls of vinegar

From Vegetarian cookery, 1891

Serves 6

Fried cucumber, or vegetable-marrow, is an improvement to this soup.

A modern interpretation · AI-generated from the original record

Ingredients

Ten large onions
half a pound of bread crust
two large carrots
one root of celery
the yolks of two eggs
two spoonfuls of vinegar

Method

Pare and slice the onions; fry them in butter till of a nice brown; put them in a pan with five quarts of boiling water, the bread crust, pepper, and salt; add the carrots and celery, cut in small pieces, and let the whole boil together two hours.
Ten minutes before the soup is required, beat the yolks of the eggs, adding a little of the soup and the vinegar; pour this gradually into the soup; stir the whole constantly the same way, but do not allow it to boil.

Nutrition per serving

134Calories

5 gProtein

26 gCarbs

2 gFat

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 38. The excerpt below is the record exactly as published.

Onion Soup. Ten large onions, half a pound of bread crust, two large carrots, one root of celery, the yolks of two eggs, and two spoonfuls of vinegar

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