Stewed Onions
From Home cookery, 1898
Recommended to keep onions in a pot with butter on a hot plate for about two hours.
Presented as published in 1898. 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 Home cookery (1898) by North Midland School of Cookery, page 42. The excerpt below is the record exactly as published.
Stewed Onions. Onions, after being blanched as in the previous recipe, may be stewed in brown stock, about three-quarters of a pint. This should afterwards be thickened with jflour and butter, coloured with a little browning, seasoned
Cook this with the app: pantry check, scaling, and the assistant.