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Stuffed Onions
From Dora's cook book, 1888
Serves 4
Presented as published in 1888. 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
56Calories
1 gProtein
4 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories56 kcal
Protein1.1 g
Carbohydrates3.8 g
Fiber0.6 g
Sugars1.6 g
Total Fat4.1 g
Saturated Fat2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol10 mg
Sodium35 mg
Potassium70 mg
Calcium15 mg
Iron0.1 mg
Magnesium5.3 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate7.1 mcg
Choline4.2 mg
Caffeine0 mg
Water99 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 22. The excerpt below is the record exactly as published.
STUFFED ONIONS. Wash and skin very large onions. Lay in cold water an hour. Parboil in boiling water half an hour. Drain, and while hot extract the hearts,taking care not to break the outer layers. Chop the inside thus obtained very fine, with a little cold bacon. Add bread crumbs, pepper, salt, and wet with two spoonfuls of cream. Bind with a well beaten egg and work into a smooth paste. Stuff the onions with this ; put into a dripping-pan with a very little hot water
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