Boiled Onions
From Principles of cooking, 1914
Calculate cost. At what meal would you serve boiled onions?
Presented as published in 1914. 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
480Calories
13 gProtein
112 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories480 kcal
Protein13 g
Carbohydrates112 g
Fiber20 g
Sugars51 g
Total Fat1.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium48 mg
Potassium1752 mg
Calcium276 mg
Iron2.5 mg
Magnesium120 mg
Phosphorus348 mg
Zinc2 mg
Copper0.5 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K4.8 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.4 mg
Folate228 mcg
Choline73 mg
Caffeine0 mg
Water1069 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 15. The excerpt below is the record exactly as published.
Boiled Onions. — Wash and peel about eight medium-sized onions
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