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Stuffed Onions
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
55Calories
1 gProtein
9 gCarbs
2 gFat
Full nutrition (31 nutrients)
Calories55 kcal
Protein1.3 g
Carbohydrates8.9 g
Fiber1.4 g
Sugars6.5 g
Total Fat1.6 g
Saturated Fat0.8 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol4.3 mg
Sodium14 mg
Potassium165 mg
Calcium32 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin A1.4 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.1 mg
Water106 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 328. The excerpt below is the record exactly as published.
STUFFED ONIONS. Boil white onions in slightly salted water for one hour, changing the water twice. Lift them out and scoop out a portion from the center. Fill the cavity with the dresslngof two tablespoonfuls of bread-crumbs, one large teaspoonful of grated cheese, a little cream, salt, pepper
Cook this with the app: pantry check, scaling, and the assistant.