Buttered Onions
From Principles of food preparation, 1914
Compare the degree of flavor that resulted from the two methods of cooking.
Presented as published in 1914. 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 Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 10. The excerpt below is the record exactly as published.
Buttered Onions Peel small onions under water (to avoid any effect on the eyes), cook one or two in a small quantity of boiling STUDY OF GREEN VEGETABLES IN COOKING 17 water until tender, cook the rest in a large amount of water, and change the water twice during the cooking process. When done, coat the onions with melted butter, roll in fine crumbs
Cook this with the app: pantry check, scaling, and the assistant.