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Onions a la Creme
From Harper's cook book encyclopædia, 1902
Serves 2
Sufficient for four or five persons. Time: one hour to boil onions; quarter of an hour to stew.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 473. The excerpt below is the record exactly as published.
Onions a la Creme. — Peel four medium -sized Spanish onions, and boil them in water slightly salted until they are sufficiently cooked. Drain them on a sieve, and put them into a stewpan with 3 ozs. of butter rubbed smoothly with a table-spoon- ful of flour, and a little salt and white pepper. Shake the pan constantly, and stir in by degrees half a pint of cream
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