Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon melted butter
- parsley
- pepper
- salt
Directions
Scoop out the center of the onions, leaving a shell about half an inch thick and make a force meat using sausage as basis. To this add some of the heart of the onion, a little parsley, sweet pepper, salt bread crumbs and a little water to bind it to- gether. After filling the onion shell lay a lump of butter on top, place in a pan with a little water and bake in a hot oven until tender. Mrs. O. W. Chandler.
Cook spinach until tender, put in a colander and drain, pour cold water over, squeeze out water, put in chopping bowl add salt, chop well. Chop one-half an onion fine and cook in 1 tablespoon melted butter ; into this put spinach thin with a lit- tle beef tea, pepper and season to taste. Chop the whites and yolks of hard boiled eggs separately and use as a garnish.
Mrs. August Heuer.