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Plain Boiled Onions
From The household cook book, 1902
Serves 2
Use medium-sized onions for best results.
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 182. The excerpt below is the record exactly as published.
PLAIN, BOILED ONIONS — Pour on boiling water, and take off the skins (use those of medium size, as the largest ones can be sliced for frying, and the smallest can be used for soups, if liked). Boil them in salted water, changing it once or twice during the process; when done soft, take them out with a fork, or drain them, put in a vegetable dish, sprinkle on salt, pepper, and bits of butter, which will be melted by the heat of the onions, and serve. Time to boil, about | hour. ONIONS A LA BORDEAUX.— Parboil medium sized onion
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