vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Baked Onions
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
10Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories9.8 kcal
Protein0.3 g
Carbohydrates2.3 g
Fiber0.6 g
Sugars1.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium93 mg
Potassium41 mg
Calcium6.2 mg
Iron0.1 mg
Magnesium2.3 mg
Phosphorus7.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4.9 mcg
Choline1.7 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 277. The excerpt below is the record exactly as published.
BAKED ONIONS.— The large Spanish onions are far milder and more delicate than the usual winter varieties. Wash the on- ions clean, trim the bottoms, but do not peel, put into slightly salt- ed wat
Cook this with the app: pantry check, scaling, and the assistant.