Baked Onions and Bread
From The National home cook book, 1900
Good for breakfast or as a side dish.
Presented as published in 1900. 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 The National home cook book (1900), page 80. The excerpt below is the record exactly as published.
salt, two qual . vinegar. Place the” plums in a stone crock with mus seed; put the vinegar into a preserving kettle, bring to boil, pour over plums boiling hot, cover closely.. Next drain off the vinegar, bring again to a boil and pour plums while hot. When cold place in olive bottle and co pee They taste just like real olives and are mu cheaper. se eat ONIONS AND BREAD (Baked)—Boil two. onions tender, chop fine, mix with pieces of stale bread crusts th -have been soaked in water or milk, add a little powd » Sage, pepper and salt; grease baking tins, put in mixt strew over top some erated bread and-bits of butter
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