Stuffed Onions
From Aunt Sammy's radio recipes, 1926
Spanish or large Bermuda onions are preferred.
Presented as published in 1926. 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
1475Calories
50 gProtein
80 gCarbs
107 gFat
Full nutrition (33 nutrients)
Calories1475 kcal
Protein50 g
Carbohydrates80 g
Fiber19 g
Sugars6.4 g
Total Fat107 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6 mg
Potassium2459 mg
Calcium311 mg
Iron8.5 mg
Magnesium275 mg
Phosphorus1226 mg
Zinc5.4 mg
Copper2.5 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline9.2 mg
Caffeine0 mg
Water143 g
As published
This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 23. The excerpt below is the record exactly as published.
STUFFED ONIONS Select rather large onions — the Spanish variety if they can be obtained, or large Bermudas. Allow from a half to a whole onion for each person to be served. Cut the onions in half. Parboil gently until fairly tender, taking care not to get them out of shape. Lift them out of the water with a skimmer. Arrange in a buttered pan or baking dish. vScoop out the onion centers. Chop fine. Mix with about an equal amount of buttered crumbs and a few chopped nut meats. Nuts may be omitted, but they add to the flavor and novelty of the stuffed onions. Season the stuffing with salt and pepper
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