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Onions
From Boston Cooking-School cook book, 1896
Serves 4
Large onions may be cut in slices before boiling.
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
41Calories
1 gProtein
5 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories41 kcal
Protein0.7 g
Carbohydrates4.7 g
Fiber1.3 g
Sugars2.2 g
Total Fat2.3 g
Saturated Fat1.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0 g
Cholesterol6.4 mg
Sodium187 mg
Potassium87 mg
Calcium16 mg
Iron0.2 mg
Magnesium4.9 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate9.8 mcg
Choline3.3 mg
Caffeine0 mg
Water73 g
Estimated from matched ingredients across 4 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 196. The excerpt below is the record exactly as published.
ONIONS (SCALLIONS) ON TOAST Wash, trim, cook in boiling, salted water until tender (about 10 minutes). Drain, arrange on buttered toast. Pour on melted butter, seasoned with salt and pepper. ONIONS Put onions in cold water and remove skins while under water. Make two gashes on root end, and cook in boiling water 5 minutes. Drain, cover with boiling, salted water, and cook 20 to 45 minutes or until soft, but not broken. Drain, add small quantity of milk or cream, cook 5 minutes, and season with butter, salt, and pepper. Large onions
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