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Scalloped Onions
From Mary Jane's cook book, 1916
Serves 6
Presented as published in 1916. 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 Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 124. The excerpt below is the record exactly as published.
SCALLOPED ONIONS. Boil onions in 2 waters, or once in water and then in milk, until tender. Sprinkle the bottom of a buttered baking dish with bread crumbs, put over this a layer of onions and repeat till dish is full, having crumbs on top. Moisten with some of the milk or water in which the onions were cooked. Dot over with bits of butter
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