Stuffed Onions (Italian)

Name: Stuffed Onions (Italian)
Ingredients: 6 onions; One tablespoon of grated Parmesan cheese; 2 hard-boiled eggs; chopped parsley; 1/2 tablespoon of grated Parmesan cheese; 1 tablespoon of melted butter

From Allied cookery, 1916

A delicious Italian side dish.

Presented as published in 1916. 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

635Calories

25 gProtein

86 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories635 kcal

Protein25 g

Carbohydrates86 g

Fiber15 g

Sugars39 g

Total Fat24 g

Saturated Fat12 g

Monounsaturated Fat7.5 g

Polyunsaturated Fat2.6 g

Omega-30.1 g

Cholesterol408 mg

Sodium327 mg

Potassium1471 mg

Calcium341 mg

Iron3.7 mg

Magnesium105 mg

Phosphorus516 mg

Zinc3.2 mg

Copper0.4 mg

Manganese1.2 mg

Vitamin D2 mcg

Vitamin C67 mg

Vitamin A271 mcg

Vitamin E1.6 mg

Vitamin K5 mcg

Vitamin B61.3 mg

Vitamin B121 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1.1 mg

Folate219 mcg

Choline353 mg

Caffeine0 mg

Water882 g

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 22. The excerpt below is the record exactly as published.

STUFFED ONIONS (Italian) IRemove from 6 onions the centres with an apple-corer and fill them up with the following stuffing : One tablespoon of grated Parmesan cheese mixed with 2 hard-boiled eggs and chopped parsley. Boil them first, then roll them in flour and fry them in oHve-oil or butter. Then put them in a baking-dish with ]/2 tablespoon of grated Parmesan cheese and i tablespoon of melted butter.

Cook this with the app: pantry check, scaling, and the assistant.