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Stuffed Onions
From Harper's cook book encyclopædia, 1902
Serves 1
Presented as published in 1902. 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
848Calories
56 gProtein
0 gCarbs
68 gFat
Full nutrition (34 nutrients)
Calories848 kcal
Protein56 g
Carbohydrates0 g
Fiber0 g
Sugars17 g
Total Fat68 g
Saturated Fat28 g
Monounsaturated Fat31 g
Polyunsaturated Fat7.6 g
Omega-30 g
Cholesterol230 mg
Sodium4047 mg
Potassium1088 mg
Calcium27 mg
Iron2.8 mg
Magnesium55 mg
Phosphorus530 mg
Zinc6.6 mg
Copper0.2 mg
Manganese0 mg
Vitamin D2.4 mcg
Vitamin C0 mg
Vitamin A92 mcg
Vitamin E1.1 mg
Vitamin K0.9 mcg
Vitamin B61.2 mg
Vitamin B123.2 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)13 mg
Folate3.8 mcg
Choline264 mg
Caffeine0 mg
Water224 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 474. The excerpt below is the record exactly as published.
two parts of chopped chicken or ham to one of bread-crumbs. Chop fine the onion hearts that have been removed and add to them the other stuffing, also one table-spoonful of melted butter. Salt and pepper to taste. Moisten with a little chicken stock
Cook this with the app: pantry check, scaling, and the assistant.