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Baked Onions
From The Rural cook book, 1907
Serves 2
Presented as published in 1907. 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
5Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (16 nutrients)
Calories5.3 kcal
Protein0.1 g
Carbohydrates1.2 g
Fiber0.2 g
Sugars0.9 g
Total Fat0 g
Sodium0.3 mg
Potassium21 mg
Calcium3.2 mg
Iron0 mg
Magnesium1.4 mg
Phosphorus4.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water14 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 88. The excerpt below is the record exactly as published.
Baked Onions. — Peel and cut in thick slices lai^ white onions. Par- boil in plenty of salted water, drain well, arrange in a buttered baking dish, dot with bits of butter and bake until soft and a pale yellow. Sprinkle with salt and pepper and cover with a half-inch layer of grated crumbs thickly dredged with grated cheese
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