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Stuffed Onions (Mrs. Inez Quinby)

Name: Stuffed Onions (Mrs. Inez Quinby)
Yield: 1 servings
Ingredients: rather large onions; one-third the amount of bread crumbs; One beaten egg; Salt; and pepper; brown in a little butter

From The Monmouth Baptist ladies' cook book, 1907

Serves 1

Presented as published in 1907. 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

274Calories

13 gProtein

40 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories274 kcal

Protein13 g

Carbohydrates40 g

Fiber4.2 g

Sugars8.8 g

Total Fat6.8 g

Saturated Fat2.1 g

Monounsaturated Fat2.2 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol186 mg

Sodium341 mg

Potassium359 mg

Calcium128 mg

Iron2.9 mg

Magnesium36 mg

Phosphorus202 mg

Zinc1.4 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D1 mcg

Vitamin C11 mg

Vitamin A80 mcg

Vitamin E0.6 mg

Vitamin K3.1 mcg

Vitamin B60.3 mg

Vitamin B120.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.6 mg

Folate91 mcg

Choline161 mg

Caffeine0 mg

Water174 g

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 33. The excerpt below is the record exactly as published.

STUFFED ONIONS. Mrs. Inez Quinby. Boil rather large onions fifteen minutes, push center part out, leaving two or three circles. Chop any kind of meat fine and mix with one-third the amount of bread crumbs which have been soaked in water, and One beaten egg. Salt and pepper. Fill onion shells with mixture, brown in a little butter

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