Skip to content

Good Old Recipes

Grandma-approved old fashioned recipes

Custard Onions

From 1913:

Cook the young onions after peeling them. When tender, lay in a pudding dish, and pour over them a white sauce to which you have added one or two well beaten eggs. Season with pepper and salt before turning on the onions, and bake until the custard sauce is set.

Author zeemanPosted on February 25, 2011Categories Onions

Post navigation

Previous Previous post: Baked Young Onions
Next Next post: Savory Onions

Categories

  • Asparagus
  • Beans
  • Beef & Veal
  • Beets
  • Biscuits
  • Breakfast
  • Buns
  • Cabbage
  • Canning & Pickling
  • Carrots
  • Celeriac
  • Cheese Dishes
  • Chicken
  • Christmas Recipes
  • Cold Beverages
  • Corn
  • Creams & Custards
  • Cucumbers
  • Desserts
  • Doughnuts
  • Duck
  • Eggplant
  • Eggs
  • Fish and seafood
  • Frostings, Fillings & Sweet Sauces
  • Fruit Salad
  • Goose
  • Green Peas
  • Hot Beverages
  • Irish Recipes
  • Jams, Marmalades and Jellies
  • Jelly
  • Lamb & Mutton
  • Muffins
  • Mushrooms
  • Okra
  • Old Bread Recipes
  • Old Cake Recipes
  • Old Candy Recipes
  • Old Cookie Recipes
  • Old Drinks recipes
  • Old Fashioned Ice Cream Recipes
  • Old Fashioned Pie Recipes
  • Old Fashioned Pudding Recipes
  • Old Soup Recipes & Stews
  • Onions
  • Other Meats
  • Pancakes
  • Parsnips
  • Passover Recipes
  • Pasta
  • Pastries
  • Peas
  • Peppers
  • Plum Pudding
  • Pork & Ham
  • Potatoes
  • Poultry
  • Rabbit
  • Rice dishes
  • Rolls
  • Salads
  • Sandwiches & Snacks
  • Sauces, Condiments & Dressings
  • Sausages, Pâté & Loaves
  • Scones
  • Sherbert
  • Soufflés & Meat or Vegetable Pies
  • Spinach
  • Squash
  • String Beans
  • Stuffing
  • Tomatoes
  • Trifle
  • Turkey
  • Uncategorized
  • Vegetables
  • Vegetarian Dishes
  • Waffles
Good Old Recipes Proudly powered by WordPress