vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Spanish Onions
From The Times cook book, no. 2, 1905
Serves 4
Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 9. The excerpt below is the record exactly as published.
SPANISH ONIONS. Miss C. Hern- stein, 2302 Budlong avenue, Los Angeles— Peel two pounds of Spanish onions, put them over the fire in sufficient boiling water to cover them, with a teaspoonful of salt, and boil them until tender; meanwhile grate an equal quantity of bread crumbs and just moisten them with cold milk. When the onions are tender pull them apart with two forks and put them into a buttered earthen baking dish, in layers with the moistened bread crumbs; put a tablespoonful of butter
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