Braised Potatoes and Onions

Name: Braised Potatoes and Onions
Ingredients: Four large Spanish Onions; Two ounces of Butter; Eight large Potatoes; Pepper to taste

From The Apsley cookery book, 1905

Presented as published in 1905. 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

2143Calories

77 gProtein

477 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories2143 kcal

Protein77 g

Carbohydrates477 g

Fiber99 g

Sugars23 g

Total Fat50 g

Saturated Fat1.1 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol133 mg

Sodium7995 mg

Potassium10975 mg

Calcium1327 mg

Iron151 mg

Magnesium812 mg

Phosphorus1498 mg

Zinc11 mg

Copper22 mg

Manganese36 mg

Vitamin D0 mcg

Vitamin C146 mg

Vitamin A6.8 mcg

Vitamin E0.3 mg

Vitamin K43 mcg

Vitamin B66.4 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)1.1 mg

Niacin (B3)31 mg

Folate348 mcg

Choline38 mg

Caffeine0 mg

Water2618 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 45. The excerpt below is the record exactly as published.

Four large Spanish Onions. I Two ounces of Butter. Eight large Potatoes. | Pepper to taste

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