Boiled Onions
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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 A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 18. The excerpt below is the record exactly as published.
Boiled Onions Peel the onions under cold water. Put them into a sauce pan of boiling water, boil five minutes, drain ; cover again with boiling water, cook ten minutes, drain ; re-cover with boiling water, add 1 ts. salt to every quart water and cook until tender, about forty- five minutes. Drain, add milk in desired amount, and thicken with 2 tb. butter and 2 tb. flour
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