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Stuffed Onions
From The table, 1889
Serves 6
Presented as published in 1889. 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
67Calories
3 gProtein
14 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories67 kcal
Protein2.5 g
Carbohydrates14 g
Fiber3.3 g
Sugars6.5 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Cholesterol1.2 mg
Sodium436 mg
Potassium272 mg
Calcium34 mg
Iron0.6 mg
Magnesium14 mg
Phosphorus50 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C6.4 mg
Vitamin A84 mcg
Vitamin E0.1 mg
Vitamin K1.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate28 mcg
Choline13 mg
Caffeine0 mg
Water206 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 242. The excerpt below is the record exactly as published.
Stuffed Onions. — Peel six medium-sized Spanish onions ; empty out the centres with a vegetable-scoop ; parboil them for three minutes, and turn them upside down on a cloth to drain. Fill the insides with sausage forcemeat (No. 220). Line the bottom of a sautoire with a piece of lard skin, and one carrot and one onion, both cut up ; lay the onions on top, and moisten with half a pint of broth
Cook this with the app: pantry check, scaling, and the assistant.