Fried Onions
From The galley guide, 1923
Presented as published in 1923. 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 galley guide (1923) by Alexander White Moffat, page 29. The excerpt below is the record exactly as published.
Fried Onions. Peel the onions, separate the segments into rings and fry until brown in a hot frying pan in which is i]/2 tablespoons butter to each 4 onions
Cook this with the app: pantry check, scaling, and the assistant.