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Boiled or Fried Onions
From Buckeye cookery, 1892
Serves 4
Old onions require longer boiling time.
Presented as published in 1892. 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
52Calories
2 gProtein
6 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories52 kcal
Protein2.4 g
Carbohydrates6.3 g
Fiber0.6 g
Sugars4.5 g
Total Fat2 g
Saturated Fat1.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.3 mg
Sodium25 mg
Potassium146 mg
Calcium84 mg
Iron0.1 mg
Magnesium11 mg
Phosphorus72 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C2.8 mg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate7.1 mcg
Choline13 mg
Caffeine0 mg
Water87 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 190. The excerpt below is the record exactly as published.
BoILED or FRIED ONIONS. Wash and peel, boil ten minutes, pour off this water, again add ss boiling water, boil a few minutes and drain a second time; pour on boiling water, add salt and boil for one hour; place in a colander, turn @ saucer over them, and press firmly to drive off all the water; place in a dish and add butter and pepper. Or, about half an hour before they are done, turn a pint of milk
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