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Baked Onions

Name: Baked Onions
Yield: 1 servings
Ingredients: Wash and skin very large onions; chopping them fine with a little bacon; add bread crumbs; moisten with a little cream

From Twentieth century home cook book, 1905

Serves 1

Presented as published in 1905. 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

399Calories

11 gProtein

47 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories399 kcal

Protein11 g

Carbohydrates47 g

Fiber3.6 g

Sugars5.2 g

Total Fat18 g

Saturated Fat7.8 g

Monounsaturated Fat5 g

Polyunsaturated Fat2.2 g

Omega-30 g

Cholesterol36 mg

Sodium689 mg

Potassium228 mg

Calcium134 mg

Iron3.1 mg

Magnesium32 mg

Phosphorus149 mg

Zinc1.1 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D0.1 mcg

Vitamin C1.3 mg

Vitamin A1.8 mcg

Vitamin E0.1 mg

Vitamin K4.7 mcg

Vitamin B60.2 mg

Vitamin B120.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.7 mg

Folate71 mcg

Choline19 mg

Caffeine0 mg

Water72 g

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 92. The excerpt below is the record exactly as published.

BAKED ONIONS. Wash and skin very large onions ; parboil half an hour ; drain, push out the hearts, chopping them fine with a Httle bacon, add bread crumbs, season with pepper and salt, and moisten with a little cream

Cook this with the app: pantry check, scaling, and the assistant.