Glazed Onions
From The "Queen" cookery books: Vegetables, 1902
Presented as published in 1902. 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 "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 46. The excerpt below is the record exactly as published.
some small pickling or silver onions, and place them in a well buttered saute pan, dusting them generously with caster sugar, shake the pan gently, and directly they begin to colour moisten them with enough stock to cover, add a little salt
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