Scalloped Onions
From Historic Paxton, her days and her ways, 1722-1913, 1913
Presented as published in 1913. 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 Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 58. The excerpt below is the record exactly as published.
Scalloped Onions (Miss Kesiah Eutherford.) Stew the onions and drain. Put in a baking dish first a layer of onions, then a layer of bread crumbs mixed with butter, pepper and salt just as one would for filling a chicken. Over the top of all pour sweet milk enough to dampen well
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