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Stuffed Onions

A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).

A historical recipe

The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919). Digitised by Project Gutenberg, eBook #24407 (https://www.gutenberg.org/ebooks/24407). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Boil six large onions for an hour.
  2. Then drain and skin.
  3. Remove the heart with the point of a knife.
  4. In the place of the heart place the stuffing made with 1/4 lb.
  5. ham or tongue, chopped and mixed with bread crumbs ground, two tablespoonfuls of milk, two pinches of salt and one of pepper.
  6. When the onions are prepared and stuffed place them in a saucepan whose bottom has been greased with butter, sprinkle with bread crumbs ground and place in the oven, not too hot.
  7. At the time of serving add some white sauce or balsamella (No 54).
  8. Stuffed onions are served as vegetables, or side-dish with roast-beef or boiled-beef.