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Baked Onions
From Tried favourites cookery book, 1909
Serves 3
Presented as published in 1909. 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
39Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories39 kcal
Protein1.2 g
Carbohydrates9 g
Fiber2.6 g
Sugars4.4 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium372 mg
Potassium162 mg
Calcium24 mg
Iron0.5 mg
Magnesium9 mg
Phosphorus29 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.9 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate20 mcg
Choline6.6 mg
Caffeine0 mg
Water138 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 67. The excerpt below is the record exactly as published.
Baked Onions. • Cook onions in boiling water till tender, but not broken. Lay in a buttered baking dish. Pour white sauce over. Sprinkle over bread crumbs, and set in oven 20 minutes to bi'own. Onions, Baked. Put on 3 large Spanish onions, cut in quarters, covered with water to boil. Briug to the boil, then pour water oft' ; cover with fresh boiling water ; add a little salt ; boil quickly until soft. Strain them, put in pie dish ; pour white sauce over, flavoured with pepper and salt ; sprinkle with bread crumbs and pieces of butter
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