Spanish Onions
A historical recipe from California Mexican-Spanish Cook Book, by Bertha Haffner-Ginger.
A historical recipe
California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes, by Bertha Haffner-Ginger. Project Gutenberg eBook #39586.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: California Mexican-Spanish cookbook (1914).
Source and licence
From California Mexican-Spanish Cook Book, by Bertha Haffner-Ginger. Digitised by Project Gutenberg, eBook #39586 (https://www.gutenberg.org/ebooks/39586). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Mexico. Associated with Mexico by the book is about Mexican cookery (Cooking, Mexican); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- two tablespoons of flour
- two tablespoons butter
- two tablespoons chopped onion
- two tablespoons sliced olives
- two tablespoons raisins
- one tablespoon parsley
- two tablespoons chopped nuts
- one-half cup bread crumbs
- one-half cup cooked chicken
- one teaspoon salt
- two tablespoons lemon juice
- one-half cup water
Method
- Brown two tablespoons of flour in two tablespoons butter;
- add two tablespoons chopped onion, two tablespoons sliced olives, two tablespoons raisins, chopped sour pickle, one tablespoon parsley, two tablespoons chopped nuts, one-half cup bread crumbs, one-half cup cooked chicken, pork or veal, one teaspoon salt.
- Fill onions that have been boiled tender, and centers removed--pile high--put large lump cheese on top and bake.
- Serve with sauce made of one tablespoon butter, one tablespoon flour, two tablespoons lemon juice, one-half cup water and finely chopped parsley.