Scalloped Onions
From Miss Corson's practical American cookery and household management, 1885
Serves 6
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 234. The excerpt below is the record exactly as published.
SCALLOPED ONIONS. Peel two pounds of Spanish onions, or any large white variety ; put them over the fire in sufficient boiling water to SALADS AND VEGETABLES. 43.3 cover them, with a teaspoonful of salt, and boil them until tender. Meantime grate an equal quantity of bread-crumbs, and just moisten' them with cold milk. When the onions are tender, pull them apart with two forks, and put them into a buttered earthen baking-dish in layers with the moistened bread-crumbs ; season each layer Ughtly with salt and pep- per; let the top layer be of bread-crumbs; put a table- spoonful of butter over i
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Cook this with the app: pantry check, scaling, and the assistant.