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Baked Onions
From Lessons in cooking through preparation of meals, 1912
Serves 6
Serve with Medium White Sauce.
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 110. The excerpt below is the record exactly as published.
BAKED ONIONS — CREAM SAUCE CUBAN PUDDING Scotch Stew Cut 2 necks mutton into pieces convenient for serving. FEBBUABY MENUS 197 Put 2 T suet into a stewpan and shake over the fire until nearly melted; remove the "cracklings," put in the pieces of mutton and shake until thoroughly seared on all sides. Draw them to one side of the pan. Add 2 T flour to the fat, mix well and add i quart of strained tomatoes. Stir until boiling, add i onion, sliced, a bit of bay leaf, >4 t chopped parsley, i T chopped celery and i t salt. Cover the pan tightly and gently simmer i^^ h. Baked Onions Peel 6 medium sized onions, cook J^, h in boiling salted water; drain, put into a small baking dish, add i T butter, 54 t salt, a dash of pepper and >^ c water
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