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Boiled Onions
From The home cook book, 1905
Serves 4
No pepper is added.
Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 105. The excerpt below is the record exactly as published.
BOILED ONIONS Peel good-sized white onions, taking off the thick outer skin. Lay in cold water half an hour, and then put them in a tin saucepan of boiling water. Boil ten minutes, then pour off the water and cover again with fresh boiling water. Add a little salt
Cook this with the app: pantry check, scaling, and the assistant.