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Boiled Onions
From Vegetarian Cook Book, 1904
Serves 4
This liquid is desirable for flavoring soup.
Presented as published in 1904. 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
7Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories7.2 kcal
Protein0.2 g
Carbohydrates1.5 g
Total Fat0 g
Sodium0 mg
Potassium2.7 mg
Calcium0.4 mg
Iron0.1 mg
Magnesium0.5 mg
Phosphorus2.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.1 mcg
Water0.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 34. The excerpt below is the record exactly as published.
BOILED ONIONS Onions. Cream. Flour. Select small onions, peel, wash, parboil, and cook until done. Salt, add cream, and thicken with flour
Cook this with the app: pantry check, scaling, and the assistant.