gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Onions Farci
From Boston Cooking-School cook book, 1896
Serves 6
Presented as published in 1896. 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
1051Calories
15 gProtein
10 gCarbs
107 gFat
Full nutrition (33 nutrients)
Calories1051 kcal
Protein15 g
Carbohydrates9.6 g
Fiber2.6 g
Sugars4.7 g
Total Fat107 g
Saturated Fat39 g
Monounsaturated Fat51 g
Polyunsaturated Fat11 g
Cholesterol151 mg
Sodium1511 mg
Potassium515 mg
Calcium41 mg
Iron1.6 mg
Magnesium27 mg
Phosphorus313 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.9 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.3 mg
Folate24 mcg
Choline8.5 mg
Caffeine0 mg
Water226 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 197. The excerpt below is the record exactly as published.
ONIONS FARCI 6 large Bermuda onions 6 thin slices fat salt pork Veal Forcemeat (p. 139) 1 teaspoon beef extract 1 cup Brown Stock (p. 144) Y4 tablespoon butter or Chicken Stock (p. 151) Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.