Delicious Baked Onions
From Efficiency in home-making and first-aid to good cooking, 1915
Presented as published in 1915. 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
457Calories
15 gProtein
95 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories457 kcal
Protein15 g
Carbohydrates95 g
Fiber16 g
Sugars47 g
Total Fat4.9 g
Saturated Fat2.7 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol15 mg
Sodium85 mg
Potassium1584 mg
Calcium371 mg
Iron2 mg
Magnesium111 mg
Phosphorus401 mg
Zinc2.1 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D1.2 mcg
Vitamin C71 mg
Vitamin A39 mcg
Vitamin E0.3 mg
Vitamin K3.8 mcg
Vitamin B61.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.2 mg
Folate182 mcg
Choline80 mg
Caffeine0 mg
Water963 g
As published
This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 70. The excerpt below is the record exactly as published.
DELICIOUS BAKED ONIONS. Peel and slice the onions, add a bit of soda, simmer until tender in just enough boiling salted water to cover, when tender, drain; mix with white sauce (see page 131), put in baking dish, sprinkle with sifted bread crumbs ; brown in the oven. In preparing a quart and a half of onions use about \]/i cups of milk for the white sauce,
Cook this with the app: pantry check, scaling, and the assistant.