Baked Onions
From The art of living in Australia, 1893
Total cost—3d. Time—One Hour.
Presented as published in 1893. 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
613Calories
28 gProtein
114 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories613 kcal
Protein28 g
Carbohydrates114 g
Fiber17 g
Sugars39 g
Total Fat12 g
Saturated Fat5.1 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat0.6 g
Cholesterol14 mg
Sodium128 mg
Potassium1709 mg
Calcium244 mg
Iron5.2 mg
Magnesium103 mg
Phosphorus405 mg
Zinc6.3 mg
Copper0.8 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C67 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K3.6 mcg
Vitamin B61.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.2 mg
Folate290 mcg
Choline85 mg
Caffeine0 mg
Water1458 g
As published
This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 214. The excerpt below is the record exactly as published.
BAKED ONIONS. 2 lbs. Onion 2d. i pint Thick Gravy . . . . "I £ pint Water Vld. Pepper and Salt
Cook this with the app: pantry check, scaling, and the assistant.