French Soup
From King's Daughters Cook Book (1916).
No ratings yet
A historical recipe
King's Daughters Cook Book, by King's Daughters Society (Duluth, Minn .), Stone-Ordean-Wells Company (1916).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients
1
1 ingredient
-
1 small onion
Cook safely
-
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
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 2 tblsp.
- butter.
- 1 J qts.
- beef stock.
- 1 tblsp.
- flour.
- Hiawatha salt.
- 1 small onion.
- Wampum pepper.
- 2 cups Nokomis toma- Hiawatha celery salt, toes.
- Cook the butter, flour, and onion chopped fine until the flour browns.
- Add the tomatoes and cook 10 minutes longer.
- Strain and add to stock.
- Season.
Cookware for this recipe
-
Chef's knife
-
Cutting board
-
Sieve