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Potatoes and Onions Sauted

Name: Potatoes and Onions Sauted
Yield: 4 servings
Ingredients: an equal amount of small new potatoes; and onions of equal size; a good-sized piece of butter; a little salt; a little pepper

From Good Things to Eat as Suggested by Rufus, 1911

Serves 4

Presented as published in 1911. 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 Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 41. The excerpt below is the record exactly as published.

POTATOES AND ONIONS SAUTED— Take an equal amount of small new potatoes and onions of equal size, peel and place in a saute pan with a good-sized piece of butter, tossing them over the fire for a quarter of an hour, being careful not to let them burn. Put in enough water to half cover the vege- tables, add a little salt

Cook this with the app: pantry check, scaling, and the assistant.