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Lentils with Onions
From The encyclopaedia of practical cookery, 1892
Serves 1
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 333. The excerpt below is the record exactly as published.
Lentils with. Onions. — Pick carefully over the Lentils to remove any impurities, and wash well ; put them in a saucepan with plenty of cold water and boil until tender. Turn the Lentils when soft on to a fine sieve and let them drain thoroughly. Peel and cut into thin slices several onions, put them into a flat stewpan with a lump of butter, and fry. Put the Lentils in with the onions, season to taste with salt and pepper, moisten with a small quantity of clear stock
Cook this with the app: pantry check, scaling, and the assistant.