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Onions, Stewed Portugal
From The housewife's referee, 1898
Serves 4
Presented as published in 1898. 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
473Calories
8 gProtein
107 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories473 kcal
Protein7.6 g
Carbohydrates107 g
Fiber2.6 g
Sugars95 g
Total Fat3.3 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Cholesterol7.1 mg
Sodium2770 mg
Potassium470 mg
Calcium44 mg
Iron0.9 mg
Magnesium25 mg
Phosphorus107 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.9 mg
Folate40 mcg
Choline31 mg
Caffeine0 mg
Water352 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 120. The excerpt below is the record exactly as published.
Onions, Stewed Portugal. — Peel four large onions and put them into one quart of strong broth, with three-quarters of a pound of fine white sugar, and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.