Boiled Onions
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Young or old onions may be used, as preferred.
Presented as published in 1909. 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 Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 72. The excerpt below is the record exactly as published.
BOILED ONIONS. Peel onions and put in covered saucepan with cold water and boil one hour. When done, add one tablespoonful chopped parsley, and a little flour mixed with sweet milk
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