vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Onions
From The Pattern cook-book, 1890
Serves 2
Presented as published in 1890. 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 Pattern cook-book (1890) by Butterick Publishing Company, page 123. The excerpt below is the record exactly as published.
STEWED ONIONS. Boil the onions as directed in the preceding recipe, take them up carefully and drain, keeping them as nearly whole as possible. Pour over them two table-spoonfuls of melted butter, dust with a little salt
Cook this with the app: pantry check, scaling, and the assistant.