Boiled Onions
From The galley guide, 1923
Can also be served in White Sauce after boiling.
Presented as published in 1923. 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
240Calories
7 gProtein
56 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories240 kcal
Protein6.6 g
Carbohydrates56 g
Fiber10 g
Sugars25 g
Total Fat0.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium24 mg
Potassium876 mg
Calcium138 mg
Iron1.3 mg
Magnesium60 mg
Phosphorus174 mg
Zinc1 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K2.4 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate114 mcg
Choline37 mg
Caffeine0 mg
Water535 g
As published
This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 31. The excerpt below is the record exactly as published.
Boiled Onions. Put onions in cold water and remove skins in the water, then put them in boiling salted water. Cook 1 hr. or until soft. Drain and put back on the stove with enough milk to cover the bottom of the pan. Cook 5 min. and add butter, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.