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Onions with Cream
From The household cook book, 1902
Serves 1
Milk can be substituted for cream.
Presented as published in 1902. 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
892Calories
7 gProtein
29 gCarbs
95 gFat
Full nutrition (33 nutrients)
Calories892 kcal
Protein7.2 g
Carbohydrates29 g
Fiber2.6 g
Sugars6.4 g
Total Fat95 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol273 mg
Sodium56 mg
Potassium459 mg
Calcium181 mg
Iron0.8 mg
Magnesium31 mg
Phosphorus188 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K6.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate41 mcg
Choline9.2 mg
Caffeine0 mg
Water273 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 182. The excerpt below is the record exactly as published.
ONIONS WITH CREAM.— Skin the onions and cut them in small pieces and put them into a sauce^pan with a piece of butter and a little water, and let them cook thoroughly. Strain them and put them back into the sauce-pan, with a piece of butter; when this is melted, stir in a little flour, pepper and salt, and just before serv- ing, a small quantity of cream
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