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Boiled Onions
From Original White House Cookbook, 1887
Serves 4
Peeling onions under water can help avoid affecting the eyes.
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 125. The excerpt below is the record exactly as published.
The white silver-skins are the best species. To boil them peel off the outside, cut off the ends, put them into cold water and into a stewpan and let them scald two minutes ; then turn off that water, pour on cold water salted a little, and boil slowly till tender, which will be in thirty or forty minutes, according to their size ; when done drain them quite dry, pour a little melted butter over them, sprinkle them with pepper and salt and serve hot. An excellent way to peel onions so as not to affect the eyes is to take a pan full of water and hold and peel them under the water. ONIONS STEWED. Cook the same as boiled onions, and, when quite done, turn off all the water; add a teacupful of milk, a piece of butter the size of an egg, pepper
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