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Baked Onions
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
Presented as published in 1880. 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
15Calories
0 gProtein
4 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories15 kcal
Protein0.4 g
Carbohydrates3.5 g
Fiber0.6 g
Sugars1.6 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol2.6 mg
Sodium1.6 mg
Potassium55 mg
Calcium8.8 mg
Iron0.1 mg
Magnesium3.8 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate7.1 mcg
Choline2.3 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 120. The excerpt below is the record exactly as published.
Baked Onions. Peel large onions, and boil one hour in plenty of water, slightly salted. Butter a shallow dish or a deep plate, and arrange the onions in it. Sprinkle with pepper and salt, put a teaspoonful of butter in the centre of each onion, and cover lightly with crumbs
Cook this with the app: pantry check, scaling, and the assistant.