Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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 cup water
- 1 cup minced
- 6 medium spanish onions
- 1 heaping tablespoon butter
- salt
- pepper
Directions
Cut com and scrape the pulp. Put drippings in spider. When hot add corn. Stir well and cook twenty minutes. Season with salt and pepper and serve in baking dish while warm. A little sugar added to com helps the taste.
Peel off outside skin. Cook in boiling, salted water until tender. Can be served whole seasoned with melted butter or cream sauce. If large, cut small pieces after boiled and serve with white sauce.
SPANISH ONIONS— STUFFED.
6 medium Spanish onions. 1 cup water.
1 cup minced or ground 1 heaping tablespoon butter,
cold meat. Pepper and salt to taste. Yz' cup bread crumbs.
Parboil onions until tender or cut out the center before cooking. Chop the pieces. Add a few bread crumbs, some minced ham^ chicken or veal, or both. Season highly with salt and pepper. Moisten with melted butter. Fill cavities of onion, put in baking dish, pour over this a little water or cream. Put in stove and bake until tender and brown, after sprinkling top with bread crumbs.