Stuffed Onions (Miss Emma C. Snyder)

Name: Stuffed Onions (Miss Emma C. Snyder)
Yield: 1 servings
Ingredients: Boil as for baked onions; any kind of meat chop; To each pint of meat add one egg; two-thirds cup of milk or cream; put a bit of butter on each one; cover with crumbs

From The Monmouth Baptist ladies' cook book, 1907

Serves 1

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 The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 33. The excerpt below is the record exactly as published.

STUFFED ONIONS.. Miss Emma C. Snyder. Boil as for baked onions. Cut out the heart of the onions and fill space with any kind of meat chop ; peel fine and well seasoned. To each pint of meat add one egg, two-thirds cup of milk or cream. When onions are filled, put a bit of butter on each one ; cover with crumbs

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