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Boiled Onions
From The Toronto Cook Book, 1915
Serves 3
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
13Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories13 kcal
Protein0.4 g
Carbohydrates3 g
Fiber0.9 g
Sugars1.5 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium124 mg
Potassium54 mg
Calcium8 mg
Iron0.2 mg
Magnesium3 mg
Phosphorus9.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.5 mcg
Choline2.2 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 3 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.
Boiled Onions Let soak in cold water for couple of hours, then place in well-salted boiling water and cook one hour. Keep tightly covered. When done, drain thoroughly, then pour over a cup of rich milk with butter, pepper and salt and allow to simmer gently for about one minute. Stuffed Spanish Onions Peel and parboil three large Spanish onions
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