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Creamed Silverskins
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
489Calories
5 gProtein
25 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories489 kcal
Protein5 g
Carbohydrates25 g
Fiber5.7 g
Sugars9.8 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0.1 g
Cholesterol121 mg
Sodium1444 mg
Potassium478 mg
Calcium126 mg
Iron1 mg
Magnesium27 mg
Phosphorus131 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C8.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.8 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate44 mcg
Choline15 mg
Caffeine0 mg
Water379 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 197. The excerpt below is the record exactly as published.
CREAMED SILVERSKINS 3 cups small silver-skinned 1 cup thin cream onions 34 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.