Puree of Onions (Puree Soubise)
From Cookery for every household, 1914
Serves 4
Used as a garnish or accompaniment for grilled meats.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 243. The excerpt below is the record exactly as published.
Puree of Onions (Puree Soubise) 2 or 3 Spanish onions. I 3 table-sps. bechamel 2 table-sps. cream. I sauce. Seasoning
Cook this with the app: pantry check, scaling, and the assistant.