Onion Sauce
From Original White House Cookbook, 1887
Serves 4
Serve with boiled veal, poultry, or mutton.
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 100. The excerpt below is the record exactly as published.
ONION SAUCE. Work together until light a heaping tablespoonful of fiour and half a cupful of butter, and gradually add two cups of boiling milk; stir constantly until it comes to a boil; then stir into that four tender boiled onions that have been chopped fine
Cook this with the app: pantry check, scaling, and the assistant.