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Stuffed and Baked Spanish Onions
From The Times cook book, no. 2, 1905
Serves 6
Presented as published in 1905. 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
68Calories
2 gProtein
14 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories68 kcal
Protein1.7 g
Carbohydrates14 g
Fiber2.6 g
Sugars6.4 g
Total Fat1 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol2.5 mg
Sodium6.5 mg
Potassium221 mg
Calcium36 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline9.2 mg
Caffeine0 mg
Water135 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 9. The excerpt below is the record exactly as published.
TUFFED AND BAKED SPAN- ISH ONIONS. Miss C. Hernstein, 2302 Bud- long avenue, Los Angeles — Six medium-sized onions, take out the centers with a scoop; parboil them for three minutes and then put them upside down on a cloth to drain. When drained, fill the inside with force meat of bacon or sausage, mixed with the heart o! the onion, minced fine; also bread crumbs, pepper, salt, mace and a spoonful of cream
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