Creamed Onions
From The home cook book, 1905
Serves 4
Keep the form of the onions intact.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 105. The excerpt below is the record exactly as published.
a little salt. Boil until tender enough to allow a straw to run through. When done, turn out carefully into a colander. Lift each one with a spoon and lay into a hot vegetable dish. Sprinkle over each a good deal of salt and pour over a small quantity of melted butter ; no pepper. CREAMED ONIONS Peel the onions, cover with salted boiling water and cook till they are quite tender all through. Onions of average size commonly take one hour or at times one hour and a half to cook through thoroughly. Pour oflf the water that remains — much will have boiled away — and add enough sweet cream
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