Stuffed Spanish Onions
From Twentieth century home cook book, 1905
Serves 1
The best force-meat is made of cold chicken, ham, parsley, and mushrooms.
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 Twentieth century home cook book (1905) by Francis Carruthers, page 92. The excerpt below is the record exactly as published.
STUFFED SPANISH ONIONS. Parboil a Spanish onion, take out the center and fill with force-meat, cover with a thin slice of sweet, fat pork, sprinkle with a teaspoonful of salt and the same of sugar, add four teaspoonfuls of stock
Cook this with the app: pantry check, scaling, and the assistant.