This recipe is adjusted from the recipe found in Fannie Merritt Farmer’s 1896 Cookbook p. 265.
Fannie Merritt Farmer’s Stuffed Onions
Yields: 4 to 6 servings
Prep time: 15 minutes
Cook time: 60–75 minutes
Ingredients
- 4 large Spanish or sweet onions
- 1 cup chicken, cooked and shredded
- ¼ cup bread crumbs
- 2 tbsp butter, divided
- ¼ tsp salt, plus more to taste
- ⅛ tsp pepper, plus more to taste
- ¼ tsp marjoram or summer savory
- 1 egg yolk
Instructions
Continue reading “Fannie Merritt Farmer’s Stuffed Onions”
Pollywog's Place Blog 