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Roasted Onions
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Onions should be tender and almost melt when served.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 244. The excerpt below is the record exactly as published.
Roasted Onions. — This is an excellent way of cooking the large mild Portugal Onions. Take off one or two of their coats, chop these up and put them and the Onions into an earthenware casserole on the hot plate. Add half an ounce of butter
Cook this with the app: pantry check, scaling, and the assistant.