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Onions Baked (to be served with Roast Mutton, &c.)

Name: Onions Baked (to be served with Roast Mutton, &c.)
Yield: 3 servings
Ingredients: three or four medium-sized Spanish onions

From Cassell's dictionary of cookery, 1892

Serves 3

Sufficient for six or seven persons.

Presented as published in 1892. 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

39Calories

1 gProtein

9 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories39 kcal

Protein1.2 g

Carbohydrates9 g

Fiber2.6 g

Sugars4.4 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium372 mg

Potassium162 mg

Calcium24 mg

Iron0.5 mg

Magnesium9 mg

Phosphorus29 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C3.9 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.5 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate20 mcg

Choline6.6 mg

Caffeine0 mg

Water138 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1017. The excerpt below is the record exactly as published.

Onions Baked (to be served with Roast Mutton, &c.). — Peel three or four medium-sized Spanish onions, and boil them in salted water for a quarter of an hour

Cook this with the app: pantry check, scaling, and the assistant.