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Boiled Onions with White Sauce
From Cookery for every household, 1914
Serves 1
Time to boil: 1 to 2 hours. Sufficient for 3 or 4 persons.
Presented as published in 1914. 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
543Calories
12 gProtein
47 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories543 kcal
Protein12 g
Carbohydrates47 g
Fiber5.9 g
Sugars19 g
Total Fat35 g
Saturated Fat8.6 g
Monounsaturated Fat15 g
Polyunsaturated Fat9.9 g
Cholesterol15 mg
Sodium1677 mg
Potassium697 mg
Calcium326 mg
Iron2.2 mg
Magnesium53 mg
Phosphorus297 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D3 mcg
Vitamin C9.6 mg
Vitamin A325 mcg
Vitamin E1 mg
Vitamin K3.9 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.9 mg
Folate67 mcg
Choline49 mg
Caffeine0 mg
Water449 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 241. The excerpt below is the record exactly as published.
Boiled Onions with White Sauce (Oignons a la Creme) 2 or 3 Spanish onions. J pt. white sauce.
Cook this with the app: pantry check, scaling, and the assistant.