Boiled Onions
From French dishes for American tables, 1886
Presented as published in 1886. 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
720Calories
20 gProtein
168 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories720 kcal
Protein20 g
Carbohydrates168 g
Fiber31 g
Sugars76 g
Total Fat1.8 g
Saturated Fat0.8 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium100 mg
Potassium2637 mg
Calcium442 mg
Iron3.8 mg
Magnesium189 mg
Phosphorus522 mg
Zinc3.1 mg
Copper0.8 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C133 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K7.2 mcg
Vitamin B62.2 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.1 mg
Folate342 mcg
Choline110 mg
Caffeine0 mg
Water2549 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 61. The excerpt below is the record exactly as published.
Boiled Onions. Peel a dozen medium- sized white onions, boil them in a quart of water with a little salt
Cook this with the app: pantry check, scaling, and the assistant.