vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Onions a la Chamba
From Virginia Cookery-book, 1884
Serves 2
This dish is particularly admired by gentlemen.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 65. The excerpt below is the record exactly as published.
salt, and, if you like it, sprinkle a little black pepper on top. Onions a ijl Cbsmb. Boil a doeen fine, white silver-skinned onions in several waters, to take out some of the pungent taste, and then peel them, and dry them off in a cloth until cold enough to handle, and slice them; have ready a good pint of grated bread-crumbs^ a quarter of a pound of butter, and 132 VIRGINIA COOKERY-BOOK. a teacupf ul of cream, or rich milk, if you have not crea
Cook this with the app: pantry check, scaling, and the assistant.