vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Onions
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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
45Calories
1 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories45 kcal
Protein1.2 g
Carbohydrates11 g
Fiber1.9 g
Sugars4.8 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.5 mg
Potassium166 mg
Calcium26 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C8.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate22 mcg
Choline6.9 mg
Caffeine0 mg
Water101 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 162. The excerpt below is the record exactly as published.
BOILED ONIONS Cover the onions with boiling water. Add salt
Cook this with the app: pantry check, scaling, and the assistant.