Scalloped Onions
From The Elm City cook book, 1896
Presented as published in 1896. 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 Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 32. The excerpt below is the record exactly as published.
SCALLOPED ONIONS. Boil medium sized onions well, season, put a layer of onions, then a layer of crackers, with bits of butter, salt and pepper on each layer, cover with sweet milk
Cook this with the app: pantry check, scaling, and the assistant.