Spanish Onions Boiled
From The book of plain cooking, 1904
Cooking time depends on onion size.
Presented as published in 1904. 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
120Calories
3 gProtein
28 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories120 kcal
Protein3.3 g
Carbohydrates28 g
Fiber5.1 g
Sugars13 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium12 mg
Potassium438 mg
Calcium69 mg
Iron0.6 mg
Magnesium30 mg
Phosphorus87 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate57 mcg
Choline18 mg
Caffeine0 mg
Water267 g
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 41. The excerpt below is the record exactly as published.
Spanish Onions Boiled Peel the onions, removing the outer skin, as it will be found tough. Put them into a sauce- pan of boiling water with a little salt, and simmer until quite tender. They will take two to three hours
Cook this with the app: pantry check, scaling, and the assistant.