Brussels Sprouts J. la Lyonnaise
From Culinary jottings, 1885
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 80. The excerpt below is the record exactly as published.
salt and pepper to taste. 2. — "J. la Lyonnaise'" : — fry a Bombay onion cut into thin rings in some butter
Cook this with the app: pantry check, scaling, and the assistant.