Spanish Onions Stuffed
From The home cook book, 1905
Serves 2
Ensure onions remain firm during boiling.
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 home cook book (1905) by Christine Frederick, page 105. The excerpt below is the record exactly as published.
SPANISH ONIONS STUFFED A NEW ORLEANS DISH Remove the hearts from the onions. Boil the outer part fifteen minutes, taking care they remain firm. Fry the minced hearts of the onions in a tablespoon of butter. Add one teacup of cracker-crumbs and one teacup of sweet cream, a teaspoon of celery seed, a dash of cayenne pepper, and half a teaspoon of salt. Beat in one egg. Stuff the outer parts of the onions with this, lay in a baking dish, spread over the top any stuffing you have left, and pour around the onions one cup of sweet milk
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