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Onions, Stewed
From Tried favourites cookery book, 1909
Serves 3
Scatter chopped capers over the onions just before serving.
Presented as published in 1909. 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
Sodium373 mg
Potassium162 mg
Calcium25 mg
Iron0.5 mg
Magnesium9.4 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
Water178 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 67. The excerpt below is the record exactly as published.
Onions, Stewed. Place 3 large Spanish onions in a pan, and over them pom- a gill of water, and add a little pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.