Braised Spanish Onion

Name: Braised Spanish Onion
Ingredients: 4 Spanish onions; 2 sheep’s kidneys; about a pint of brown gravy; salt; pepper

From How to cook vegetables, 1911

Presented as published in 1911. 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

945Calories

27 gProtein

170 gCarbs

19 gFat

Full nutrition (33 nutrients)

Calories945 kcal

Protein27 g

Carbohydrates170 g

Fiber14 g

Sugars25 g

Total Fat19 g

Saturated Fat6.6 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat0.9 g

Cholesterol5.8 mg

Sodium9318 mg

Potassium1379 mg

Calcium391 mg

Iron4.6 mg

Magnesium125 mg

Phosphorus564 mg

Zinc3.2 mg

Copper0.6 mg

Manganese1.6 mg

Vitamin D0 mcg

Vitamin C45 mg

Vitamin A15 mcg

Vitamin E0.1 mg

Vitamin K2.4 mcg

Vitamin B60.9 mg

Vitamin B121.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.9 mg

Niacin (B3)7.8 mg

Folate174 mcg

Choline37 mg

Caffeine0 mg

Water544 g

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 61. The excerpt below is the record exactly as published.

Braised Spanish Onion. 4 Spanish onions, 2 sheep’s kidneys, about a pint ot brown gravy, salt and pepper

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