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Baked Onions
From Lessons in cooking through preparation of meals, 1912
Serves 6
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 131. The excerpt below is the record exactly as published.
BAKED ONIONS WHOLE WHEAT BREAD AND BUTTER TEA 236 LESSONS IN COOKING Mock Oysters Scrape i dozen oyster plants or salsify roots, cover with boiling salted water, cook slowly for 94 h, or until tender. Drain and press through a colander. Add i t salt, dash of pepper and 3 eggs well beaten. Cover the bottom of a frying pan with i T butter or suet, oil, etc., and when hot drop in the mixture by the spoonfuls, making each the shape of an oyster. Brown carefully on each side, then serve at once. Baked Onions Peel 6 medium sized onions carefully and cook in boil- ing salted water for y^ h, drain and place in a small baking dish. Add l T butter, V^ t salt
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Cook this with the app: pantry check, scaling, and the assistant.