Onions a la Creme
From English and French cookery, 1890
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 64. The excerpt below is the record exactly as published.
Onions a la Creme. — Boil 4 Spanish onions in water slightly salted until cooked, about 1 hour. Drain them and put into a stewpan with 3 ounces butter rubbed smoothly with a tablespoonful of flour, and salt and pepper to taste. Shake the pan constantly, and stir in slowly i pint new milk
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