Stuffed Onions
From Blue Ribbon cook book, 1905
Presented as published in 1905. 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
1007Calories
67 gProtein
134 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories1007 kcal
Protein67 g
Carbohydrates134 g
Fiber15 g
Sugars32 g
Total Fat22 g
Saturated Fat8.1 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.5 g
Cholesterol194 mg
Sodium1009 mg
Potassium1833 mg
Calcium371 mg
Iron8.4 mg
Magnesium163 mg
Phosphorus832 mg
Zinc9.8 mg
Copper0.8 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K9.5 mcg
Vitamin B61.8 mg
Vitamin B123.5 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.2 mg
Niacin (B3)26 mg
Folate260 mcg
Choline52 mg
Caffeine0 mg
Water714 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 31. The excerpt below is the record exactly as published.
Stuffed Onions—Remove skins from onions, parboil 10 minutes, remove part of centres. Fill cavities with a dressing of bread crumbs, finely chopped onions, melted butter, chopped cooked veal
Cook this with the app: pantry check, scaling, and the assistant.