Boiled Onions
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 233. The excerpt below is the record exactly as published.
BOILED ONIONS. The best native onions for boiling are the white ones, but the red variety may be cooked in the same way ; peel the onions without trimming off the roots and tops closely enough to cause them to break apart, put them over the fire in plenty of salted boiling water for ten minutes ; then pour off the water, replace it with milk, season the onions palatably with salt, pepper, and butter, and stew them gently until they are tender ; then serve them hot. SPANISH ONIONS FRIED. Peel and slice two pounds of Spanish onions, put them into a frying-pan containing two heaping tablespoonfuls of butter made smoking hot over the fire, season them with a teaspoonful of salt
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