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Creamed Onions
From Lessons in cooking through preparation of meals, 1912
Serves 4
Presented as published in 1912. 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
129Calories
6 gProtein
22 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories129 kcal
Protein5.6 g
Carbohydrates22 g
Fiber3.9 g
Sugars12 g
Total Fat2.7 g
Saturated Fat1.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol7.8 mg
Sodium738 mg
Potassium406 mg
Calcium164 mg
Iron0.9 mg
Magnesium25 mg
Phosphorus150 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.9 mg
Vitamin A82 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate39 mcg
Choline9.9 mg
Caffeine0 mg
Water289 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 90. The excerpt below is the record exactly as published.
CREAMED ONIONS APPLE FARCI AND CREAM Braized Heart Wash a calf's heart and remove the veins, arteries, and clotted blood ; stuff with bread dressing- }i c bread crumbs, 34 c stock or hot water, i t sage, ground, i T chopped onion, 1 t chopped red pepper, and i t salt, and sew together at the top. Sprinkle with salt and pepper, roll in flour and brown in hot fat ; place in a small deep baking pan, fill the pan half full of boiling water, cover closely, and bake slowly 2 h, basting every 15 m. It may be necessary to add more water. Remove the heart from the pan and thicken the liquor with flour mixed to a thin paste with cold water, using 2 T flour for every c of liquid. Season with salt and pepper and pour around the heart before serving. Creamed Onions Remove the outer skins from 6 good sized onions and boil until tender, about i h. Cover with i^ c medium white sauce
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