Stuffed Onions

Name: Stuffed Onions
Ingredients: 6 medium sized Bermuda onions; 1/2 cup chopped ham; 1/2 cup chopped green peppers; 1/2 cup bread crumbs; 2/3 cup milk; 1 tablespoon fat; salt; pepper; Buttered bread crumbs

From Anson County cook book, 1928

Presented as published in 1928. 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

895Calories

42 gProtein

122 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories895 kcal

Protein42 g

Carbohydrates122 g

Fiber25 g

Sugars43 g

Total Fat30 g

Saturated Fat11 g

Monounsaturated Fat12 g

Polyunsaturated Fat4.4 g

Omega-30.1 g

Cholesterol89 mg

Sodium4102 mg

Potassium2216 mg

Calcium571 mg

Iron8.9 mg

Magnesium168 mg

Phosphorus667 mg

Zinc4.8 mg

Copper0.8 mg

Manganese4.4 mg

Vitamin D2.4 mcg

Vitamin C135 mg

Vitamin A59 mcg

Vitamin E0.7 mg

Vitamin K47 mcg

Vitamin B61.6 mg

Vitamin B122.2 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.1 mg

Niacin (B3)11 mg

Folate205 mcg

Choline170 mg

Caffeine0 mg

Water1163 g

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 18. The excerpt below is the record exactly as published.

STUFFED ONIONS G medium sized Bermuda onions x/2 cup chopped ham 11 cup chopped green peppers 1/2 cup bread crumbs Two-thirds cup milk y2 teaspoon salt 1 tablespoon fat Pepper Buttered bread crumbs

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