Onion Vinegar
From The household cook book (1902).
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A historical recipe
The household cook book, by Smiley, James B[ethuel], [from old catalog] ed (1902).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
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Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Mince 6 large onions and add a tablespoon of salt, letting them stand for 5 or 6 hours.
- Take 1 quart of vinegar, and 1 tablespoon of sugar and pour over the onions;
- put in a jar, tie down the cover and let steep for a fortnight;
- then strain and bottle.
- This gives an onion flavor to meat sauces and gravies, when liked, without the trouble of cooking onions for each dinner.
Cookware for this recipe
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Chef's knife
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Cutting board
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Sieve