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Boiled Onions
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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
30Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories30 kcal
Protein0.8 g
Carbohydrates7 g
Fiber1.3 g
Sugars3.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3 mg
Potassium110 mg
Calcium17 mg
Iron0.2 mg
Magnesium7.5 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate14 mcg
Choline4.6 mg
Caffeine0 mg
Water67 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 74. The excerpt below is the record exactly as published.
Boiled Onions. Place onions in cold water to remove skins. Put to boil in plenty of salted water. Boil ten minutes, drain, cover again with salted water, and boil until tender, the time depending upon size of onion. They must be thoroughly done. A medium size will require about one hour. Drain and add a little milk or thin cream, cook a few moments, and season with butter, salt and pepper
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