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Stuffed Onions

From an old cookbook · modernised transcription
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] · From a historical cookbook (Internet Archive) · 2 ingredients
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Stuffed Onions

Ingredients

Directions

  1. Parboil large onions in enough salted boiling water to cover for ten minutes; cool and remove centers; mash the centers and

  2. Z\ THE WARREN COOK BOOK

  3. mix with them finely chopped cold meat, stale soft bread crumbs and cream or melted butter enough to moisten ; season with salt and pepper. Fill the onion shells and place in buttered shallow baking pan and bake in a moderate oven until onions are tender.

  4. Mrs. M. A. Bliss.

  5. OYSTER PLANT (SALSIFY.)

  6. "Wash, scrape and plunge in cold water to present discolor- ation; cut in inch sections and boil until tender in salted water; drain; season and add cream or cream sauce.

Nutrition, whole recipe (rough)

6Calories
0 gProtein
0 gFat
2 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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