Onions in Cream

Name: Onions in Cream
Ingredients: Remove skins from twelve medium-sized onions; add one tablespoon butter; one-half teaspoon salt; and one-half cup cream

From What to Have for Dinner, 1905

Presented as published in 1905. 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

870Calories

16 gProtein

112 gCarbs

54 gFat

Full nutrition (33 nutrients)

Calories870 kcal

Protein16 g

Carbohydrates112 g

Fiber31 g

Sugars52 g

Total Fat54 g

Saturated Fat24 g

Monounsaturated Fat8.8 g

Polyunsaturated Fat0.7 g

Cholesterol152 mg

Sodium5656 mg

Potassium2060 mg

Calcium362 mg

Iron5.4 mg

Magnesium115 mg

Phosphorus411 mg

Zinc1.5 mg

Copper0.3 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C47 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K8.2 mcg

Vitamin B61.3 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.6 mg

Folate234 mcg

Choline79 mg

Caffeine0 mg

Water1730 g

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 28. The excerpt below is the record exactly as published.

ONIONS IN CREAM. Remove skins from twelve medium-sized onions and cook one hour, or until soft, in boiling salted water to cover, changing the water after the first half hour of the cooking. Drain and add one tablespoon butter, one- half teaspoon salt and one-half cup cream

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