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Onion Stuffing
From The farm cook & rule book, 1923
Serves 3
Presented as published in 1923. 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
115Calories
4 gProtein
21 gCarbs
2 gFat
Full nutrition (30 nutrients)
Calories115 kcal
Protein4 g
Carbohydrates21 g
Fiber1.1 g
Sugars2.2 g
Total Fat1.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol0 mg
Sodium200 mg
Potassium56 mg
Calcium89 mg
Iron1.4 mg
Magnesium12 mg
Phosphorus49 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate1 mcg
Water20 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 70. The excerpt below is the record exactly as published.
Onion Stuffing Make as Bread Stuffing, adding 2 tablespoonfuls of chopped onion. Oyster Stuffing Make as Bread Stuffing
Cook this with the app: pantry check, scaling, and the assistant.