Creamed Onions
From Domestic science (1914 text-book), 1914
To remove the odor from hands after preparing raw onions, rub with salt before washing.
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
352Calories
14 gProtein
62 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories352 kcal
Protein14 g
Carbohydrates62 g
Fiber7.9 g
Sugars32 g
Total Fat6.5 g
Saturated Fat4 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol19 mg
Sodium453 mg
Potassium1057 mg
Calcium414 mg
Iron1.5 mg
Magnesium74 mg
Phosphorus392 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A199 mcg
Vitamin E0.3 mg
Vitamin K2.3 mcg
Vitamin B60.6 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.3 mg
Folate110 mcg
Choline28 mg
Caffeine0 mg
Water603 g
As published
This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 11. The excerpt below is the record exactly as published.
Creamed Onions Place onions in cold water and remove the skins while the onions are under water. (This prevents their hurting the eyes.) Drain, cover with boiling water, and let boil five minutes; drain, to remove some of the strong flavor, and again cover with boiling salted water; cook till tender and drain. The onions may be served plain with butter, salt, and pepper for seasoning, or they may be covered with white sauce
Cook this with the app: pantry check, scaling, and the assistant.