Stuffed Onion
From The profession of cookery, from a French point of view, 1894
This makes a very savoury and economical dish for a cold winter's evening.
Presented as published in 1894. 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
168Calories
1 gProtein
12 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories168 kcal
Protein1.3 g
Carbohydrates12 g
Fiber1.8 g
Sugars8.6 g
Total Fat13 g
Saturated Fat3.8 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3 g
Cholesterol13 mg
Sodium3 mg
Potassium212 mg
Calcium32 mg
Iron0.2 mg
Magnesium14 mg
Phosphorus44 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline16 mg
Caffeine0 mg
Water137 g
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 48. The excerpt below is the record exactly as published.
A large white onion, wdth the core removed and its place filled w^th a savoury stufiing, then placed in a covered stewpan with a little drip- ping, cooked in the oven for an hour, and a little thick brown gravy
Cook this with the app: pantry check, scaling, and the assistant.