Baked Spanish Onions
From The century cook book, 1894
Serves 4
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 63. The excerpt below is the record exactly as published.
Baked Spanish Onions. Put the onions, with their skins on, into a saucepan of boiling water, slightly salted, and let them boil quickly for an hour. Then take them out, wipe them thoroughly, wrap each one in a piece of buttered paper, and bake them in a moderate oven for two hours, or longer, should the onions be very large. They may be served in their skins and eaten with a piece of cold butter and a seasoning of pepper and salt; or they may be peeled, and a good brown gravy
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