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Jenny Patterson cookbook, May 24, 1880
Page 59
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To Pickle Onions. Peel, and boil in milk and water ten minutes: drain off the milk and water and pour scalding spiced vinegar over them. Pickled Onions. Take onions, pare and split them part open, not so that they come apart; lay them in weak salt and water over night. then put them in a jar, scald some vinegar (not boil as it kills the vinegar), with cloves and pepper-grains and pour on the onions while hot. Omelets with Cheese Beat six eggs to a froth. Add two table-spoonfuls of milk or cream, butter half as large as an egg, pepper, salt, and two table spoonfuls of grated cheese. Beat all together having melted the butter and fry like other omelets.
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To Pickle Onions. Peel, and boil in milk and water ten minutes: drain off the milk and water and pour scalding spiced vinegar over them. Pickled Onions. Take onions, pare and split them part open, not so that they come apart; lay them in weak salt and water over night. then put them in a jar, scald some vinegar (not boil as it kills the vinegar), with cloves and pepper-grains and pour on the onions while hot. Omelets with Cheese Beat six eggs to a froth. Add two table-spoonfuls of milk or cream, butter half as large as an egg, pepper, salt, and two table spoonfuls of grated cheese. Beat all together having melted the butter and fry like other omelets.
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