Browned Onions for Gravy
From The new practical housekeeping, 1890
Serves 2
Use for flavoring and coloring gravies, soups, etc.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 384. The excerpt below is the record exactly as published.
three medium- sized onions, put in stew-pan with half pint water, boil five minutes add half pound moist sugar and simmer gently till mixture is a dark brown. Then strain it into three-fourths pint boiling vinegar
Cook this with the app: pantry check, scaling, and the assistant.