Cherbolace96

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 1 lb/450 g onions, chopped
  • ½ pt/300

Method

Simmer the onions in the stock, saffron and salt for some 15 minutes until tender, pour into a dish and sprinkle with the sugar and cinnamon mixture.