gluten-freenut-freesoy-freefish-freeshellfish-free
Onions Stuffed
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
296Calories
21 gProtein
1 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories296 kcal
Protein21 g
Carbohydrates0.9 g
Fiber0 g
Sugars6.6 g
Total Fat22 g
Saturated Fat8.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol163 mg
Sodium1417 mg
Potassium405 mg
Calcium35 mg
Iron1.2 mg
Magnesium21 mg
Phosphorus229 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A36 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.6 mg
Folate14 mcg
Choline163 mg
Caffeine0 mg
Water93 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 134. The excerpt below is the record exactly as published.
Onions Stuffed Boil half a dozen onions until tender (don't break); when cold remove the centre; chop centres and mix a cup of chopped ham and season to taste; moisten with cream and beaten yolk of an egg; fill the shells and place piece of butter on top of each. Put in deep dish and pour a little milk
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