Stewed Sausages
From The book of plain cooking, 1904
Spanish onions are preferred for their moisture.
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 28. The excerpt below is the record exactly as published.
Stewed Sausages There are many ways of cooking sausages. Stewed they make a particularly nice supper dish. Cut some Spanish onions into rings, and place them in a stewpan with tomatoes, pepper, PLAIN COOKING 93 salt, and a little water
Cook this with the app: pantry check, scaling, and the assistant.