The 1901 Cookbook Archive
No. 645 — Onion Purée
English historical translation of Molokhovets recipe No. 645 from the 1901 Russian cookbook, retaining original methods and measures.
Boil one glass of flour, ¼ Russian pound of butter and one historical bottle of whole milk together thoroughly to make a béchamel.
Peel ten onions, slice and lower into boiling salted water. Bring once to the boil and drain in a colander.
Add two glasses of broth to the onions and simmer until soft. Rub through a sieve, mix with the prepared béchamel, salt and bring to the boil again.
Original source: Read Russian recipe No. 645. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.