Stuffed Onions

Name: Stuffed Onions
Ingredients: 6 large onions; 2 tablespoons of finely minced ham; 0.5 cup bread crumbs; 1 tablespoon melted butter; 1 tablespoon cream; 0.5 teaspoon salt; a dash of pepper

From The Chapel Hill cook book, 1935

Presented as published in 1935. 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

861Calories

25 gProtein

140 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories861 kcal

Protein25 g

Carbohydrates140 g

Fiber24 g

Sugars42 g

Total Fat27 g

Saturated Fat13 g

Monounsaturated Fat7.9 g

Polyunsaturated Fat2.7 g

Omega-30.1 g

Cholesterol65 mg

Sodium1974 mg

Potassium1862 mg

Calcium432 mg

Iron7.2 mg

Magnesium162 mg

Phosphorus448 mg

Zinc3.2 mg

Copper0.8 mg

Manganese4.9 mg

Vitamin D0.2 mcg

Vitamin C67 mg

Vitamin A99 mcg

Vitamin E0.9 mg

Vitamin K49 mcg

Vitamin B61.3 mg

Vitamin B120.5 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)6.2 mg

Folate234 mcg

Choline89 mg

Caffeine0 mg

Water836 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 13. The excerpt below is the record exactly as published.

STUFFED ONIONS Select 6 large onions, without peeling, soak in water 1 hour. Drain, remove skins, and with sharp knife cut out center of each. Mix 2 tablespoons of finely minced ham, or other cold meat with half cup bread crumbs, pour over this 1 tablespoon melted butter, 1 tablespoon cream, V2 teaspoon salt and a dash of pepper

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