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Stuffed Onions
From The Cook County cook book, 1912
Serves 1
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
124Calories
4 gProtein
24 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories124 kcal
Protein4.2 g
Carbohydrates24 g
Fiber3.2 g
Sugars7.2 g
Total Fat1.6 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol2.2 mg
Sodium149 mg
Potassium250 mg
Calcium82 mg
Iron1 mg
Magnesium22 mg
Phosphorus82 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A5.8 mcg
Vitamin E0.1 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate43 mcg
Choline11 mg
Caffeine0 mg
Water135 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 278. The excerpt below is the record exactly as published.
STUFFED ONIONS.— Boil white onions in slightly salted wa- ter for 1 hr., changing the water twice. Lift them out, and scoop out a portion from the center. Fill the cavity with the dressing of 2 ta'blespoons of bread crum'bs, 1 large teaspoon of grated cheese, a little cream, salt, pepper
Cook this with the app: pantry check, scaling, and the assistant.