Fried Onions

Ingredients

• Onions
• lard or butter
• pepper
• salt

Method

1. 1

   Peel and slice the onions, then fry them in lard or butter.

2. 2

   Season with pepper and salt, and serve hot.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 43. The excerpt below is the record exactly as published.

salt and pepper to taste. When cool enough to handle, mould into balls, dip in beaten egg, then in cracker crumbs, drop into hot pan and fry brown. TO STEW MUSHROOMS. Miss Brokovsk1. Peel them, and put them to stew in some milk till tender; when sufficiently done, put to them some butter and flour mixed together, a little cayennne, and some salt; part cream instead of milk will improve them. SUGC OAS ED, One pint of green corn cut from the cob, and two-thirds of a pint of Lima beans; let them stew in just enough water ,to cover them until tender, then season with butter, pepper, salt and a little milk, simmer together a few minutes, and serve. has been the most wonderful tonic for £6 Vin Mariani me; it is unequaled.”—/anny Daven- port. 104 Koyal Canadian ymans — Sachet Powders CAULIFLOWER. Remove the leaves, cut the main stalk close to the flower, lay it in boiling water, and water slightly salted with the stalk down; when done, take out carefully, and drain ‘in a colander, then place in vegetable dish, and pour over it a rich drawn butter dressing. ONIONS—BOILED. Select those of uniform size, remove the outer skin, then boil until tender in a large quantity of milk and water; the flavor will be more, delicate. Drain them when tender, and season with butter, salt and pepper. ONIONS—FRIED. Peel and slice, and fry in lard or butter

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