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German Stuffed Onions

Name: German Stuffed Onions
Yield: 6 servings
Ingredients: Large onions, 6; Capers, 4 tablespoons; Bread crumbs, 1 cup; Gherkins, 1 tablespoon; Mushrooms, 6; Parsley; Sausage meat, 2 tablespoons; Salt and pepper; Stewed tomatoes, ½ cup

From Mary Jane's cook book, 1916

Serves 6

Presented as published in 1916. 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

Nutrition per serving

168Calories

7 gProtein

31 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories168 kcal

Protein7.3 g

Carbohydrates31 g

Fiber4.5 g

Sugars9.7 g

Total Fat2.7 g

Saturated Fat0.7 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol3.5 mg

Sodium389 mg

Potassium539 mg

Calcium79 mg

Iron2 mg

Magnesium34 mg

Phosphorus145 mg

Zinc1 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D0.2 mcg

Vitamin C15 mg

Vitamin A3.9 mcg

Vitamin E0.3 mg

Vitamin K4.9 mcg

Vitamin B60.3 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.4 mg

Folate62 mcg

Choline29 mg

Caffeine0 mg

Water229 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 125. The excerpt below is the record exactly as published.

GERMAN STUFFED ONIONS. Large onions, 6. Capers, 4 tablespoons. Bread crumbs, 1 cup. Gherkins, 1 tablespoon. Mushrooms, 6. Parsley. Sausage meat, 2 tablespoons. Salt and pepper. Stewed tomatoes, y2 cup

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