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Cheese-soup

From The Codicil to "my will" for the healthy and the sick (1897).

Source and licence

From The Codicil to "my will" for the healthy and the sick (1897), printed page 75, digitised by the Internet Archive: https://archive.org/details/39002086176451.med.yale.edu

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. Grate ten ounces of Swiss cheese and place it in layers in the soup tureen with alternate layers of slices of bread.
  2. Add to a little brown thickening some finely choppep onions, seasoning, and a quart or three pints of water;
  3. boil all up together and pour it on the cheese and bread in the soup tureen.
  4. This may stand for some little time on the stove to give opportunity for soaking before serving.