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How to Obtain Onion Juice
From The Pattern cook-book, 1890
Serves 1
If the squeezers are not at hand, the onions may be grated and the shreds pressed; but this process will not produce so much juice as the former one.
Presented as published in 1890. 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
72Calories
2 gProtein
17 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories72 kcal
Protein2 g
Carbohydrates17 g
Fiber3.1 g
Sugars7.7 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.2 mg
Potassium264 mg
Calcium42 mg
Iron0.4 mg
Magnesium18 mg
Phosphorus52 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate34 mcg
Choline11 mg
Caffeine0 mg
Water161 g
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 262. The excerpt below is the record exactly as published.
HOW TO OBTAIN ONION JUICE. Pare an onion, and cut it into four pieces. Put one or two of the pieces in a wooden lemon-squeezer, and squeeze hard. One large onion should yield two table- spoonfuls of jui
Cook this with the app: pantry check, scaling, and the assistant.