Onions Stuffed with Corn a la Hillsborough

Name: Onions Stuffed with Corn a la Hillsborough
Ingredients: Parboil six large silver onions; score several large ears of corn; To a cup of pulp add; two eggs; a tablespoon of thick cream; a teaspoon of melted butter

From Pan-Pacific cook book, 1915

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

713Calories

28 gProtein

99 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories713 kcal

Protein28 g

Carbohydrates99 g

Fiber23 g

Sugars49 g

Total Fat24 g

Saturated Fat8.5 g

Monounsaturated Fat5.9 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol397 mg

Sodium2378 mg

Potassium1836 mg

Calcium212 mg

Iron5.6 mg

Magnesium144 mg

Phosphorus605 mg

Zinc3.6 mg

Copper0.4 mg

Manganese1.2 mg

Vitamin D2 mcg

Vitamin C23 mg

Vitamin A191 mcg

Vitamin E1.2 mg

Vitamin K3.7 mcg

Vitamin B61.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.1 mg

Niacin (B3)6.1 mg

Folate164 mcg

Choline334 mg

Caffeine0 mg

Water1156 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 32. The excerpt below is the record exactly as published.

ONIONS STUFFED WITH CORN A LA HILLSBOROUGH Parboil six large silver onions and scoop out part of the heart. With a sharp knife score lengthwise several large ears of corn and press the pulp out with the back of the knife. To a cup of pulp add two eggs, a tablespoon of thick cream, a teaspoon of melted butter

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