Boiled Onions

Ingredients

• a quart of milk
• a little salt
• a little pepper
• butter

Method

1. 1

   Cut off the tops and tails of the onions, skin them, and soak in cold water for half an hour.

2. 2

   Boil in a porcelain kettle with enough boiling water to cover for fifteen minutes.

3. 3

   Drain and recover with more boiling water.

4. 4

   If you have milk, add a quart to the boiling water half an hour before they are done.

5. 5

   Dish whole and season with salt, pepper, and butter, or pour over drawn butter gravy or cream gravy.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 58. The excerpt below is the record exactly as published.

BOILED ONIONS. When new and tender, they will boil in one hour, but after the month of October they will require two hours. Cut off the tops and tails, and skin them. Put them into water before peeling them and they will not effect the eyes. Lay in cold water half an hour, boil them in a porcelain kettle, with enough boiling water to cover them, cook fifteen minutes, then drain off all the 100 VEGETABLES. water and recover them with more from the boiling teakettle. If you have milk plenty, half an hour before they are done, turn a quart into the water in which they are boiling. This makes them white, and is said to prevent, in a measure, the disagreeable odor which always follows their being eaten. Dish them whole, and season with a little salt, pepper and butter

Cook this with the app: pantry check, scaling, and the assistant.