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Stuffed Onions

Name: Stuffed Onions
Yield: 1 servings
Ingredients: Boil rather large onions; one-third the amount of bread crumbs; one beaten egg; Salt and pepper; Salt and pepper

From The Monmouth Baptist ladies' cook book, 1907

Serves 1

Presented as published in 1907. 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

275Calories

9 gProtein

50 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories275 kcal

Protein9 g

Carbohydrates50 g

Fiber5.5 g

Sugars7.9 g

Total Fat4.3 g

Saturated Fat1.1 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat1 g

Cholesterol26 mg

Sodium832 mg

Potassium313 mg

Calcium115 mg

Iron3.1 mg

Magnesium30 mg

Phosphorus124 mg

Zinc0.8 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D0.2 mcg

Vitamin C5.2 mg

Vitamin A32 mcg

Vitamin E0.2 mg

Vitamin K2.4 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4 mg

Folate100 mcg

Choline54 mg

Caffeine0 mg

Water203 g

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 33. The excerpt below is the record exactly as published.

STUFFED ONIONS. Mrs. Inez Quinby. Boil rather large onions fifteen minutes, push center part out, leaving two or three circles. Chop any kind of meat fine and mix with one-third the amount of bread crumbs which have been soaked in water, and One beaten egg. Salt and pepper

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