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Stuffed Onions

Name: Stuffed Onions
Yield: 2 servings
Ingredients: six large onions; two tablespoonfuls of fine-chopped ham; three of bread crumbs; one of butter; three of milk or cream; one egg; half a teaspoonful of salt; a grain of cayenne

From Miss Parloa's kitchen companion, 1887

Serves 2

Spanish onions are especially delicious prepared this way.

Presented as published in 1887. 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

399Calories

15 gProtein

57 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories399 kcal

Protein15 g

Carbohydrates57 g

Fiber12 g

Sugars21 g

Total Fat20 g

Saturated Fat6.6 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol141 mg

Sodium863 mg

Potassium1043 mg

Calcium171 mg

Iron3.1 mg

Magnesium76 mg

Phosphorus287 mg

Zinc2 mg

Copper0.3 mg

Manganese0.9 mg

Vitamin D0.6 mcg

Vitamin C43 mg

Vitamin A300 mcg

Vitamin E4.1 mg

Vitamin K13 mcg

Vitamin B61 mg

Vitamin B120.4 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.2 mg

Folate122 mcg

Choline122 mg

Caffeine0 mg

Water446 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 268. The excerpt below is the record exactly as published.

Stuffed Onions. Boil six large onions gently for an hour in clear water in plenty. At the end of the stated time remove the onions from the water, and with a sharp knife cut a piece from the centre of each. Mix together two table- spoonfuls of fine-chopped ham, three of bread crumbs, one of butter, three of inilk or cream, one egg, half a teaspoonful of salt, and a grain of cayenne

Cook this with the app: pantry check, scaling, and the assistant.