Onion Savoury

Name: Onion Savoury
Yield: 4 servings
Ingredients: Use shaped pieces of bread; spread thinly with butter; layer of finely minced Spanish onion; mixed with chopped parsley; slightly dampened with tomato sauce; the ring of a slice of hard-boiled egg; a slice of pickled walnut

From The Cook County cook book, 1912

Serves 4

A savory onion spread.

Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 80. The excerpt below is the record exactly as published.

ONION SAVOURY. — Use shaped pieces of bread and spread thinly with butter, arrange %. inch layer of finely minced Spanish onion, mixed with chopped parsley and slightly dampened with tomato sauce; put in the center of each the ring of a slice of hard- boiled tgg, with a slice of pickled walnut

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