18th Century Onion Rings
One recipe, which dates back to about 1801, includes a secret ingredient that completely makes the food perfect. And it is found within John Mollard’s cookbook, which is titled “The Art of Cookery Made Easy and Refined.
- Spanish onions
- 5 tbsp. cream
- Salt & Pepper to taste
- 1/4 cup flour
- 4 oz. parmesan cheese
Adapted from awm.com
Cut the onions into half inch slices. Meanwhile, heat up your lard to get it ready for frying.
Now it is time to make your batter. Beat your eggs until they are combined. Then add the cream, salt and pepper, and the flour. Finally, you’ll the secret ingredient – four ounces of finely-grated Parmesan cheese.
Beat the batter together until it is combined.
Now it is time to fry them up. Dip the rings into the batter and then carefully put them into the frying oil.
Fry them until they are golden brown on the bottom, then carefully flip them and fry them a few minutes more.
Mollard suggests eating your fried onion rings with mustard in a melted butter sauce. But you can eat them plain.