Onions
From The housekeeper's companion, 1883
Presented as published in 1883. 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
720Calories
20 gProtein
168 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories720 kcal
Protein20 g
Carbohydrates168 g
Fiber31 g
Sugars76 g
Total Fat13 g
Saturated Fat0.8 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol31 mg
Sodium1268 mg
Potassium2640 mg
Calcium445 mg
Iron3.8 mg
Magnesium190 mg
Phosphorus525 mg
Zinc3.1 mg
Copper0.8 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C133 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K7.2 mcg
Vitamin B62.2 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.1 mg
Folate342 mcg
Choline110 mg
Caffeine0 mg
Water2552 g
As published
This recipe was extracted from The housekeeper's companion (1883), page 125. The excerpt below is the record exactly as published.
Onions. — If milk is plenty, use equal quantities of skim- milk and water, allowing a quart of each for a dozen or so large onions. If water alone is used, change it after the first half-hour, as this prevents their turning dark; salting as for all vegetables, and boiling young onions one hour; old ones, two. Either chop fine, and add a spoonful of butter, half a teaspoon- ful of salt, and a little pepper
Cook this with the app: pantry check, scaling, and the assistant.