Cake like,small cookie that is sweet enough to satisify. It came from an old 1937 Detroit times cook book. I double it and bake on cookie sheet. I could see this cut in larger pieces and served topped with whipped cream.
This was a recipe of my grandmother and maybe her mothers. My grandmother was born in 1869. These eggs were always a favorite in our easter baskets,as well as those of my children. If you ask, someone in produce will be happy to provide you with the onion skins.
I have always made my meat loaf this way and so did my Mother. Everyone I have ever served it to thought it was so good. I really like it left over and used for sandwiches. You can replace the crackers with oatmeal if you choose.