French Soup
A historical recipe from Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915).
A historical recipe
Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Project Gutenberg eBook #13887.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- 1 oz. of cheese shredded fine
- 1 slice of dry toast
- 3/4 pint of water
- 1/2 gill of milk
- 1 small onion
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 1 small onion chopped fine, 1 oz.
- of cheese shredded fine, 1 slice of dry toast, 3/4 pint of water, a little milk, pepper and salt to taste.
- Break up the toast, and set all the ingredients over the fire;
- cook till the onion is tender, add 1/2 gill of milk, and serve.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board