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Stuffed Onions
From Mrs. Maclurcan's cookery book, 1899
Serves 1
Use the scooped-out onion for other dishes.
Presented as published in 1899. 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
181Calories
5 gProtein
42 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories181 kcal
Protein5 g
Carbohydrates42 g
Fiber7.7 g
Sugars19 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium18 mg
Potassium662 mg
Calcium104 mg
Iron1 mg
Magnesium45 mg
Phosphorus132 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.8 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate86 mcg
Choline28 mg
Caffeine0 mg
Water404 g
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 63. The excerpt below is the record exactly as published.
STUFFED ONIONS. 1 lb. large onion Pepper and salt J lb. cold beef (minced) Butter
Cook this with the app: pantry check, scaling, and the assistant.