Stuffed Onions
From Blue Ribbon and Pure Gold cook book, 1905
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
1259Calories
69 gProtein
147 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories1259 kcal
Protein69 g
Carbohydrates147 g
Fiber19 g
Sugars39 g
Total Fat44 g
Saturated Fat22 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.4 g
Omega-30.1 g
Cholesterol252 mg
Sodium1569 mg
Potassium2082 mg
Calcium414 mg
Iron9.1 mg
Magnesium177 mg
Phosphorus882 mg
Zinc10 mg
Copper0.8 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C50 mg
Vitamin A184 mcg
Vitamin E1.5 mg
Vitamin K12 mcg
Vitamin B62 mg
Vitamin B123.6 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.3 mg
Niacin (B3)26 mg
Folate290 mcg
Choline67 mg
Caffeine0 mg
Water925 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 32. The excerpt below is the record exactly as published.
Stuffed Onions—Remove skin from onions, parboil 10 minutes, remove part of centres. Fill cavities with a dressing of bread crumbs, finely chopped onions, melted butter, chopped cooked veal. Place in buttered baking pan, sprinkle with buttered crumbs and bake in a moderate oven until onions are soft. Fried Onions—-Remove skins from 4 medium-sized onions
Cook this with the app: pantry check, scaling, and the assistant.