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Stuffed Onions
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
Presented as published in 1880. 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
876Calories
41 gProtein
19 gCarbs
71 gFat
Full nutrition (34 nutrients)
Calories876 kcal
Protein41 g
Carbohydrates19 g
Fiber1.3 g
Sugars3.3 g
Total Fat71 g
Saturated Fat34 g
Monounsaturated Fat24 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol388 mg
Sodium219 mg
Potassium969 mg
Calcium96 mg
Iron7.6 mg
Magnesium53 mg
Phosphorus433 mg
Zinc7.4 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C13 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K2.3 mcg
Vitamin B60.9 mg
Vitamin B129.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)10 mg
Folate43 mcg
Choline78 mg
Caffeine0 mg
Water286 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 120. The excerpt below is the record exactly as published.
Stuffed Onions. Boil as for baking. Cut out the heart of the onions, and' fill the space with any kind of cold meat, chopped fine, and highly seasoned. To each pint of meat add one egg and two-thirds of a cupful of milk or cream. When the onions are filled put a bit of butter (about a teaspoonful) on each one. Cover with crumbs
Cook this with the app: pantry check, scaling, and the assistant.