Stuffed Spanish Onions

Ingredients

• Select onions of uniform size
• one can of deviled chicken
• one-half the quantity of grated or deviled ham
• one can of mushrooms
• two dozen chicken livers
• one cup of melted butter
• one-half cup of cream
• season with Worcestershire sauce
• tomato sauce
• salt
• red and black pepper
• one cup of cracker crumbs

Method

1. 1

   Cook onion centers with other ingredients, fill onions, cover with crumbs, and cook until done.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 61. The excerpt below is the record exactly as published.

STUFFED SPANISH ONIONS— ORIGINAL. Select onions of uniform size; peel them and empty the centers with a vegetable scoop. After this place them in a large pan, half filled with water and allow to cook slowly while you make the following dressing : Chop fine a small portion of the onion emptied out of the centers; add one can of deviled chicken, one-half the quantity of grated or deviled ham, one can of mush- rooms, two dozen chicken livers, one cup of melted butter, one-half cup of cream, and season with Worces- tershire sauce, tomato sauce, salt, red and black pep- per ; add one cup of cracker crumbs

Cook this with the app: pantry check, scaling, and the assistant.