Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- pepper
- salt
Directions
For baking, large onions only should be used. Wash them and boil an hour with the skins on, in slightly salt water; let the water be boiling when they are put in; change the water once or twice during the hour. Take out the onions, lay them on a cloth that the moisture may pass off; roll each one in a round piece of buttered tissue paper, twisted at the top to keep it close, and bake in a moderate oven nearly an hour. When cooked tender, remove the skin, and brown, basting with butter; season with pepper and salt, and pour over the melted butter.
VEGETABLES. 79
• ONIONS BOILED.
Cut a slice from both ends, and skin them. They are improved by laying them in cold water, after peeling, for a half hour or more. Cover them with boiling w^ater and milk; cook fifteen or twenty minutes. Change the water, have a tea-kettle of boiling water ready, add a little milk, and boil till tender. Drain, and season with rich milk or cream, butter, salt and pepper, and let the whole simmer on the back of the stove before serving. Never cook in an iron pot.