Sauteed Onions
From Domestic science (1914 text-book), 1914
Onions require long cooking and must be turned often to prevent burning.
Presented as published in 1914. 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 Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 8. The excerpt below is the record exactly as published.
Sauteed Onions Materials used: 1 large or 2 small onions J tp salt 1 tb butter a few grains of pepper
Cook this with the app: pantry check, scaling, and the assistant.