vegetarianpescatarianegg-freesoy-freefish-freeshellfish-free
Puree of Onions
From The thorough good cook, 1895
Serves 1
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 202. The excerpt below is the record exactly as published.
Puree of Onions. Blanch onions in boiling-water, if you wish to take away their acridity, Avhich renders them indigestible and turns the cream Avitli which they are mixed ; peel and cut them asunder ; put them into a saucepan with a piece of fresh butter ; simmer gently, that the puree may preserve its whiteness. When the onions are tender, add some salt, a large spoonful of flour, and thin with cream. No broth is necessary. Put in a piece of sugar as large as a walnut
Cook this with the app: pantry check, scaling, and the assistant.