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Boiled Onions
From The hearthstone; or, Life at home, 1883
Serves 1
Presented as published in 1883. 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
239Calories
2 gProtein
14 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories239 kcal
Protein1.9 g
Carbohydrates14 g
Fiber2.6 g
Sugars6.4 g
Total Fat20 g
Saturated Fat13 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol54 mg
Sodium8.8 mg
Potassium225 mg
Calcium41 mg
Iron0.3 mg
Magnesium16 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A171 mcg
Vitamin E0.6 mg
Vitamin K2.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline14 mg
Caffeine0 mg
Water138 g
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 298. The excerpt below is the record exactly as published.
Boiled Onions, to be free of strong odor, should be boiled in salted water for ten minutes, and then put in cold fresh water for half an hour; after that they should be put into a stewpan with just enough cold fresh water to cover them, and boiled gently till tender. Drain and serve with melted butter
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