Chop sufficient onions to measure one-half cup. Parboil and then drain. Now place in a bowl
- One and one-half cups of milk,
- Two eggs,
- One teaspoon of salt,
- One teaspoon of paprika,
- Two tablespoons of finely chopped parsley.
Beat to mix and then grease the custard cups. Add one-half cup of fine breadcrumbs to the prepared onions. Mix well and then divide into six cups. Pour the prepared custard on the top. Place the cups in a baking pan, add one quart of water and then place in a moderate oven and bake until firm in the centre, usually about twenty-five minutes. The water in the baking pan prevents the custards from cooking too fast. Serve in the cups or let stand for five minutes before taking from the mould and putting on a slice of toast.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss