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New Orleans Stew

A historical recipe from The Golden Rule Cook Book, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912).

A historical recipe

The Golden Rule Cook Book: Six hundred recipes for meatless dishes, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912). Project Gutenberg eBook #55555.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Golden Rule Cook Book, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912). Digitised by Project Gutenberg, eBook #55555 (https://www.gutenberg.org/ebooks/55555). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by a place in its title: new orleans (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Slice 3 onions, and fry them in 1 large tablespoon of butter for five minutes;
  2. then add to them 3 chopped sweet green peppers, stir well, and let cook together another five minutes;
  3. then scrape the contents of the frying pan into a double boiler, add the corn cut from 3 ears of sweet corn (or 1/2 can of corn), and 3 sliced tomatoes, 1 cup of water, 1 teaspoon of salt, 1 teaspoon of sugar, and let all cook together for one hour;
  4. season afresh before serving.