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To Remove the Odor of Onions from Knives and Cook Vessels
From Magnet users cook book, 1920
Serves 1
The hands may be made fresh and clean by rubbing them with salt.
Presented as published in 1920. 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
Nutrition per serving
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9701 mg
Potassium2.3 mg
Calcium6.8 mg
Iron0.1 mg
Magnesium0.5 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water25 g
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 78. The excerpt below is the record exactly as published.
REMOVE THE ODOR OF ONIONS FROM KNIVES AND COOK- G VESSELS, When knives have been used to cut onions, or when cook- 1: vessels. have come in contact with onions, rub them off with a damp ‘eloth, then rub thoroughly with salt and wash well with warm water
Cook this with the app: pantry check, scaling, and the assistant.