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Stuffed Bermuda Onions
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
608Calories
34 gProtein
70 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories608 kcal
Protein34 g
Carbohydrates70 g
Fiber10 g
Sugars17 g
Total Fat21 g
Saturated Fat5.9 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat5.2 g
Cholesterol89 mg
Sodium1638 mg
Potassium827 mg
Calcium195 mg
Iron5.3 mg
Magnesium76 mg
Phosphorus358 mg
Zinc2.7 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0.2 mcg
Vitamin C14 mg
Vitamin A49 mcg
Vitamin E0.4 mg
Vitamin K7.1 mcg
Vitamin B60.8 mg
Vitamin B120.6 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate130 mcg
Choline99 mg
Caffeine0 mg
Water497 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 124. The excerpt below is the record exactly as published.
STUFFED BERMUDA ONIONS. Large Bermuda onions, 6. Soft bread crumbs, 1 cup. Minced chicken, 1 cup. Melted butter. Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.