Stuffed Onions

Ingredients

• Six Spanish Onions
• Three ounces of Bread-crumbs
• One teaspoonful of chopped Parsley
• Half; teaspoonful of mixed Sweet Herbs
• One ounce of Albene
• Whites of two Eggs

Method

1. 1

   Peel the onions, scald them, and take out the hearts.

2. 2

   Fill them with a mixture of bread-crumbs, parsley, herbs, pepper, and chopped Albene.

3. 3

   Add whipped egg whites.

4. 4

   Place in a saucepan with one pint of brown gravy and stew gently for four hours, turning often.

5. 5

   When tender, remove and thicken the gravy with flour and water, boil, pour over the onions, and serve.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 44. The excerpt below is the record exactly as published.

Six Spanish Onions. Three ounces of Bread-crumbs. One teaspoonful of chopped Parsley. Half; teaspoonful of mixed Sweet Herbs. One ounce of Albene. Whites of two Eggs

Cook this with the app: pantry check, scaling, and the assistant.