gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Spanish Onions en Surprise
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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
15Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories15 kcal
Protein0.7 g
Carbohydrates3.3 g
Fiber0.9 g
Sugars2.2 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.7 mg
Potassium182 mg
Calcium8.6 mg
Iron0.6 mg
Magnesium9.2 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.3 mg
Vitamin A13 mcg
Vitamin E0.9 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate5.5 mcg
Choline6.1 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 97. The excerpt below is the record exactly as published.
Spanish Onions en Surprise. Put some Spanish onions, which have been peeled and washed, into a saucepan containing plenty of cold salted water; when the water boils up draw the pan to the side of the stove, and let them cook gently until they are parboiled. Drain the onions and carefully remove the middles: place some savory rice in each, pressing it well into the onion, put them on a baking-tin which has been rubbed with some good butter or beef dripping, and surround them with small pieces of fat, cover the onions with greased paper, and let them cook slowly in a moderately-heated oven for four hours, basting them fre- quently. Serve with thick tomato sauce
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.