Boiled Onions
From What to Have for Dinner, 1905
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 What to Have for Dinner (1905) by Fannie Merritt Farmer, page 26. The excerpt below is the record exactly as published.
BOILED ONIONS. Remove skins from ten medium-sized onions, cover with boiling water, and let boil ten minutes; drain, again cover with boiling salted water and cook until ten- der. Drain, add two tablespoons butter, and sprinkle with salt
Cook this with the app: pantry check, scaling, and the assistant.