Taste from the past – Onion Bouillon from 1900 recipe

Onion Bouillon from 1900 recipe

(Transcribed from The Centreville Press April 5, 1900, Centreville, Alabama)


One cup each of finely chopped cracklings, onions and cooked dried apples or peaches, one-half cup rice, tea-spoonful of salt and one-half teaspoon pepper.

Boil in three pints of water until it can be pressed through a sieve; add if necessary enough of any stock, milk or water to make five cupfuls. Reheat, strain and serve.