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.