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Stuffed Onions
From The new practical housekeeping, 1890
Serves 8
Any kind of minced cold meat can be used.
Presented as published in 1890. 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
127Calories
6 gProtein
16 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories127 kcal
Protein5.8 g
Carbohydrates16 g
Fiber2.6 g
Sugars6.5 g
Total Fat5.1 g
Saturated Fat1.7 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol34 mg
Sodium129 mg
Potassium297 mg
Calcium41 mg
Iron0.8 mg
Magnesium19 mg
Phosphorus84 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C11 mg
Vitamin A14 mcg
Vitamin E0.3 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate39 mcg
Choline37 mg
Caffeine0 mg
Water173 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 528. The excerpt below is the record exactly as published.
Stuffed Onions^ peel eight or ten and parboil fifteen minutes, drain andtake out aoout half the insides; chop these and mix with them gill each sausage meat and bread-crumbs, an egg, and a good pinch white pepper, and a little salt. Stuff on- ions with mixture and heap it a little on top to use up surplus if any. Place in a deep pan that will go in steamer and let steam about an hour and a half. Then brown in oven with cup of gravy
Cook this with the app: pantry check, scaling, and the assistant.