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Stewed Spanish Onions
From The century cook book, 1894
Serves 4
Stewed Spanish onions are a favorite accompaniment to roast shoulder of mutton.
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.
Stewed Spanish Onions. Peel the onions, taking care not to cut away too much of the tops or tails, or they would then fall to pieces; put them in a stewpan capable of holding them at the bottom without piling them one on the top of another; add the broth or gravy
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