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Stuffed Onions
From Soyer's standard cookery, 1912
Serves 6
Presented as published in 1912. 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
139Calories
7 gProtein
24 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories139 kcal
Protein6.5 g
Carbohydrates24 g
Fiber4.5 g
Sugars7.6 g
Total Fat2.6 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol3.5 mg
Sodium810 mg
Potassium479 mg
Calcium65 mg
Iron2 mg
Magnesium28 mg
Phosphorus127 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C7.4 mg
Vitamin A4.5 mcg
Vitamin E0.3 mg
Vitamin K7.3 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.2 mg
Folate51 mcg
Choline26 mg
Caffeine0 mg
Water239 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 97. The excerpt below is the record exactly as published.
Stuffed Onions. Remove the centers from six large parboiled onions and mince these with six mushrooms, two tablespoonfuls of sausage meat, a cupful of breadcrumbs, four tablespoonfuls of capers, two pickled gherkins, and a little herbs, pepper, and salt to taste. Stir in about half a cupful of stewed tomatoes
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