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Baked Onions
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
557Calories
17 gProtein
43 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories557 kcal
Protein17 g
Carbohydrates43 g
Fiber7.7 g
Sugars19 g
Total Fat36 g
Saturated Fat13 g
Monounsaturated Fat14 g
Polyunsaturated Fat5 g
Omega-30.2 g
Cholesterol69 mg
Sodium659 mg
Potassium840 mg
Calcium116 mg
Iron1.3 mg
Magnesium57 mg
Phosphorus279 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C33 mg
Vitamin A9.4 mcg
Vitamin E0.5 mg
Vitamin K2.1 mcg
Vitamin B60.8 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.9 mg
Folate86 mcg
Choline68 mg
Caffeine0 mg
Water448 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 131. The excerpt below is the record exactly as published.
Baked Onions Wash and skin six large onions, boil for one-half hour; drain and pick out hearts with silver fork; chop fine with a little cold ham, chicken or bacon; mix with bread crumbs and season with pepper and salt, then moisten with cream
Cook this with the app: pantry check, scaling, and the assistant.