Pare and cook one dozen medium-sized onions until tender, taking care that they do not break. Drain and then cool, and when ready to prepare dip in batter and then fry in hot fat, and serve with Hollandaise Sauce. How to prepare the batter:
Place in a bowl
- Six tablespoons of water,
- Eight tablespoons of flour,
- One-half teaspoon of salt.
Beat to mix and then roll the onions in flour and then dip in a batter and fry until golden brown in hot fat.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss