Spanish Onions, Baked
From English and French cookery, 1890
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 64. The excerpt below is the record exactly as published.
panish. Onions, Baked. — Put the onions, with their skins on, into a saucepan of boiling water slightly salted, and boil quickly for 1 hour. Take out, wipe thoroughly, wrap each in a separate piece of paper
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