Is NewspaperArchive Down?; French Fried Onion Rings
Sam Clements
SClements at NEO.RR.COM
Sun Feb 11 14:48:45 UTC 2007
It's back up. And a wealth of cites before 1935.
A really nice one describing different types of batter to be used in
_Manitoba Free Press_ 29 Oct. 1930.
Sam Clements
----- Original Message -----
From: <Bapopik at AOL.COM>
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Sent: Sunday, February 11, 2007 3:23 AM
Subject: Is NewspaperArchive Down?; French Fried Onion Rings
Is NewspaperArchive down? I've been trying it for hours.
...
I was going to re-check "french fried onion rings," supposedly invented at
the Pig Stand restaurants in Texas.
...
...
...
_http://www.barrypopik.com/index.php/texas/entry/french_fried_onion_rings/_
(http://www.barrypopik.com/index.php/texas/entry/french_fried_onion_rings/)
...
French Fried Onion Rings
French fried onion rings are said to have been invented at Texas’ Pig Stand
restaurants (the first “drive in") in the 1920s. However, “French fried
onions
” are cited from at least 1910.
_Wikipedia: Onion Rings_ (http://en.wikipedia.org/wiki/Onion_rings)
Onion rings are a type of fast food commonly found in the United States,
Canada, and other places. Pig Stand restaurants claim credit for inventing
the
onion ring in the 1920s. However other sources state that the onion ring
was
developed in 1955, when Sam Quigley began the process of perfecting his
recipes for hand cut and hand breaded onion rings and sold a limited number
of them
out of his Nebraska storefront.
Onion rings are cut onions that are sliced to present a ring profile (after
punching out each layer of the disc) which are battered and deep fried.
(Oxford English Dictionary)
onion ring, a circular segment of an onion; such a segment deep-fried in
batter.
1936 Restaurant Management June 412 French *onion rings.
29 May 1910, New York Sun (New York Public Library’s Susan Dwight Bliss
collection, pg. 195):
A novelty that progressive New York restaurants are introducing with great
appreciation from their patrons is one that can be reproduced at home
without
difficulty—French fried onions. In flavor and appearance they bear little
relation to the usual breakfast dish, and which, moreover, are possible to
many
to whom “for the stomach’s sake” the others are impossible. The sweet
Bermuda onion is used for this new dainty. It is cut thin to resemble
French fried
potatoes. Before cooking dredge with flour. Fry quickly in a wire basket in
hot deep fat until crisp, brown, and free of grease. Very
delicious as an accompaniment for beef steak, or, in fact, good with almost
a
ny kind of red meat.
5 January 1937, New York Herald Tribune, pg. 10, col. 7:
ONION RINGS—French fried onion rings, sweet and crisp, are selling in small
bags for ten cents. Nothing offers more honest delight for a cocktail munch
tray. Or heat them for a moment and serve over a thick broiled steak. No
bother and they taste like the French chef kind, dipped, crisp and
glistening from
a kettle of hot fat.
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