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Baked Onions
From Cookery for every household, 1914
Serves 2
A little grated cheese may be added when nearly ready.
Presented as published in 1914. 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
332Calories
10 gProtein
25 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories332 kcal
Protein9.7 g
Carbohydrates25 g
Fiber3.8 g
Sugars18 g
Total Fat22 g
Saturated Fat8.7 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol44 mg
Sodium651 mg
Potassium609 mg
Calcium336 mg
Iron0.7 mg
Magnesium42 mg
Phosphorus289 mg
Zinc1.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C5.9 mg
Vitamin A78 mcg
Vitamin E0.6 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.6 mg
Folate29 mcg
Choline71 mg
Caffeine0 mg
Water422 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 241. The excerpt below is the record exactly as published.
Baked Onions, 1 (Oignons au Four) 3 or 4 Spanish onions. I 1 or 2 oz. butter or drip- | pt. milk. 1 ping. Salt, pepper
Cook this with the app: pantry check, scaling, and the assistant.