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Onion Stuffing

Name: Onion Stuffing
Yield: 2 servings
Cuisine: American
Ingredients: Bread crumbs, 1 cup; Spanish onions, 2; Melted butter, 1 tablespoon; Egg yolk, 1; Sage, a pinch; Pepper and salt; Paprika

From Mary Jane's cook book, 1916

Serves 2

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

365Calories

12 gProtein

55 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories365 kcal

Protein12 g

Carbohydrates55 g

Fiber9.5 g

Sugars9 g

Total Fat13 g

Saturated Fat4.4 g

Monounsaturated Fat2.4 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol14 mg

Sodium777 mg

Potassium558 mg

Calcium159 mg

Iron5.8 mg

Magnesium56 mg

Phosphorus159 mg

Zinc1.5 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C4.1 mg

Vitamin A355 mcg

Vitamin E4.4 mg

Vitamin K21 mcg

Vitamin B60.4 mg

Vitamin B120.2 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)5.1 mg

Folate85 mcg

Choline22 mg

Caffeine0 mg

Water149 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 101. The excerpt below is the record exactly as published.

ONION STUFFING. Bread crumbs, 1 cup. Spanish onions, 2. Melted butter, 1 tablespoon. Egg yolk, 1. Sage, a pinch. Pepper and salt. Paprika

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