Nut Surprise
From War cook book, 1918
Presented as published in 1918. 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 War cook book (1918) by Mary E. Sweeney, page 26. The excerpt below is the record exactly as published.
NUT SURPRISE. Parboil six medium onions in salt water. Hollow out centers of onions, chop centers and mix with one cup of ground nuts, one-half cup bread crumbs, and one-half cup standard cream sauce.
Cook this with the app: pantry check, scaling, and the assistant.