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Stuffed Onions, Creamed

Name: Stuffed Onions, Creamed
Yield: 3 servings
Ingredients: eight large onions; a cupful of minced ham; the beaten yolk of an egg; moisten with rich cream; a piece of butter

From Kirmess cook book, 1907

Serves 3

Presented as published in 1907. 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 Kirmess cook book (1907), page 113. The excerpt below is the record exactly as published.

STUFFED ONIONS, CREAMED. Mrs. Seeley's Cook Book, Boil eight large onions gently until quite tender^ but not broken. Drain, and when cold, carefully remove the hearts or centers. Chop three of these hearts fine and mix with them a cupful of minced ham and season to taste. Moisten with rich cream and the beaten yolk of an egg. Fill the centers of the onions with the mixture^ put a piece of butter

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