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Boiled Onions
From The bride's cook book, 1915
Serves 4
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
83Calories
3 gProtein
13 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories83 kcal
Protein3.3 g
Carbohydrates13 g
Fiber1.9 g
Sugars7.8 g
Total Fat2.1 g
Saturated Fat1.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.5 mg
Sodium28 mg
Potassium259 mg
Calcium103 mg
Iron0.2 mg
Magnesium19 mg
Phosphorus96 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C8.4 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate22 mcg
Choline18 mg
Caffeine0 mg
Water156 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 86. The excerpt below is the record exactly as published.
BOILED ONIONS ■ Put onions in cold water and remove skins while under water. Drain, place in saucepan, and cover with boiling salted water. Boil 5 minutes, drain and again (bover with boiling salted water. Cook one hour or until soft, but not broken. Drain, add a small quantity of milk
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