Burnt Onions for Soups and Gravies
From Cassell's dictionary of cookery, 1892
Serves 4
Time: one hour. Probable cost: 6d. per pint.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1017. The excerpt below is the record exactly as published.
a pound of onions very finely, and put them into an enamelled saucepan with a pint of boiling water, place them upon the fire, and let them remain for four or five minutes. Add a pound of sugar, and simmer until the sjTup is nearly black. Strain it into a pint of boiling vinegar
Cook this with the app: pantry check, scaling, and the assistant.