vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Large White Onions in Cream
From Scientific cooking with scientific methods, 1911
Serves 1
This dish pairs well with duck or fowl.
Presented as published in 1911. 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
278Calories
2 gProtein
5 gCarbs
28 gFat
Full nutrition (24 nutrients)
Calories278 kcal
Protein1.8 g
Carbohydrates5.3 g
Fiber0.4 g
Sugars1.7 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Cholesterol80 mg
Sodium17 mg
Potassium118 mg
Calcium54 mg
Iron0 mg
Magnesium7.5 mg
Phosphorus53 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water73 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 74. The excerpt below is the record exactly as published.
Large White Onions in Cream. Remove skins, cut into slices about one-fourth inch thick, and with the finger separate into rings. Soak one hour in cold water to cover, with a little salt thrown into it. Drain and cover with boiling water, and boil h'ard for five minutes. Drain again and cover with b'oiling water with a little salt in it, and cook until quite tender. Dress with a thin cream sauce, to which you add one-third cup of thick cream
Cook this with the app: pantry check, scaling, and the assistant.