Smothered Onions
From The Carbon County cook book, 1926
Presented as published in 1926. 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 Carbon County cook book (1926), page 37. The excerpt below is the record exactly as published.
Smothered Onions. 3 large onions sliced 14, inch thick, beat 1 egg then dip onions in egg and then in flour. Now fry in deep fat to a golden brown. While frying salt and pepper
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