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Stewed Onions
From Modern cookery, in all its branches, 1884
Serves 4
Onions should not fall to pieces.
Presented as published in 1884. 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
70Calories
3 gProtein
13 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories70 kcal
Protein3.4 g
Carbohydrates13 g
Fiber2.7 g
Sugars4.4 g
Total Fat1.6 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.1 g
Cholesterol1.8 mg
Sodium383 mg
Potassium210 mg
Calcium28 mg
Iron0.9 mg
Magnesium10 mg
Phosphorus46 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.9 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate34 mcg
Choline10 mg
Caffeine0 mg
Water190 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 310. The excerpt below is the record exactly as published.
STEWED ONIONS* Strip the outer skin from four or five fine Portugal onions, and trim the ends, but without cutting into the vegetable ; arrange them in a saucepan of sufficient size to contain them all in one layer i just cover them with good beef or veal gravy
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