Stuffed Onions

Ingredients

• six large onions
• two tablespoonfuls of finely chopped ham
• three tablespoonfuls of bread crumbs
• one tablespoonful of butter
• three tablespoonfuls of milk or cream
• one egg
• one-half teaspoonful of salt
• a grain of cayenne

Method

1. 1

   Boil onions for one hour in clear water.

2. 2

   Cut a piece from the center of each.

3. 3

   Mix ham, bread crumbs, butter, milk, egg, salt, and cayenne.

4. 4

   Fill the onions with this mixture, sprinkle with bread crumbs, and add butter on top.

5. 5

   Bake in a slow oven for one hour.

6. 6

   Serve with cream sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 138. The excerpt below is the record exactly as published.

tuffed Onions Boil six largo onions slowly for one hour in plenty of clear water. Remove from the water, and with a sharp knife cut a piece from the centre of each. Mix together two tablespoonfuls of finely chopped ham, three tablespoonfuls of bread crumbs, one tablespoonful of butter, three tablespoonfuls of milk or cream, one egg, one-half teaspoonf ul salt, and a grain of cay- enn

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