Dessert
Onion custard
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Cook the onions tender in two waters;
- Thicken a pint of hot milk with a teaspoonful of corn-starch rubbed into two teaspoonfuls of butter and gradually pour this white sauce upon two beaten eggs.
- Season with pepper and salt and pour the mixture about the onions.
Historical transcription
Source method
- 1
Cook the onions tender in two waters; drain, and lay in a deep pudding-dish. Thicken a pint of hot milk with a teaspoonful of corn-starch rubbed into two teaspoonfuls of butter and gradually pour this white sauce upon two beaten eggs. Season with pepper and salt and pour the mixture about the onions. Bake until the custard is set.
Nutrition pending
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