Boiled Onions

Name: Boiled Onions
Ingredients: Four small Spanish Onions; Two quarts of boiling Water; One tablespoonful of Salt; Quarter pint of Milk; Half ounce of Fat; Dessertspoonful of Flour

From Artizan recipes, 1896

Presented as published in 1896. 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

1587Calories

37 gProtein

334 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories1587 kcal

Protein37 g

Carbohydrates334 g

Fiber28 g

Sugars19 g

Total Fat14 g

Saturated Fat3.8 g

Monounsaturated Fat2.4 g

Polyunsaturated Fat3.9 g

Omega-30 g

Cholesterol15 mg

Sodium12334 mg

Potassium1131 mg

Calcium1430 mg

Iron128 mg

Magnesium153 mg

Phosphorus467 mg

Zinc2.5 mg

Copper0.1 mg

Manganese1.2 mg

Vitamin D1.2 mcg

Vitamin C10 mg

Vitamin A39 mcg

Vitamin E0.3 mg

Vitamin K1.2 mcg

Vitamin B60.9 mg

Vitamin B120.7 mcg

Thiamin (B1)2.9 mg

Riboflavin (B2)2.8 mg

Niacin (B3)32 mg

Folate567 mcg

Choline88 mg

Caffeine0 mg

Water2013 g

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 8. The excerpt below is the record exactly as published.

Boiled Onions. I?igredieiits. Four small Spanish Onions. Two quarts of boiling Water. One tablespoonful of Salt. Quarter pint of Milk. Half ounce of Fat. Dessertspoonful of Flour

Cook this with the app: pantry check, scaling, and the assistant.