Boiled Onions
From The fun of cooking, 1915
This method reduces the strength of the onions.
Presented as published in 1915. 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 fun of cooking (1915) by Caroline French Benton, page 35. The excerpt below is the record exactly as published.
BOILED ONIONS Peel onions of about the same size, and drop them in a kettle of boiling, salt
Cook this with the app: pantry check, scaling, and the assistant.