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Stuffed Spanish Onions
From The Toronto Cook Book, 1915
Serves 3
Serve with gravy, mushrooms, and parsley.
Presented as published in 1915. 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
353Calories
5 gProtein
4 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories353 kcal
Protein4.7 g
Carbohydrates4.4 g
Fiber0.9 g
Sugars2.8 g
Total Fat35 g
Saturated Fat13 g
Monounsaturated Fat17 g
Polyunsaturated Fat3.7 g
Cholesterol49 mg
Sodium478 mg
Potassium147 mg
Calcium13 mg
Iron0.5 mg
Magnesium8.1 mg
Phosphorus100 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate7.6 mcg
Choline2.2 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 131. The excerpt below is the record exactly as published.
Stuffed Spanish Onions Peel and parboil three large Spanish onions, pick out the centre with fork, then take any kind of finely chopped meat; season with pepper and salt, fill cavity and lay on top a thin slice of fat pork; then spread over a teaspoon of sugar; add four tablespoons of stock
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