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Stewed Onions
From Cookery for every household, 1914
Serves 4
Time to stew: 1.5 to 2 hours. Sufficient for 4 or 5 persons.
Presented as published in 1914. 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
121Calories
3 gProtein
12 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories121 kcal
Protein3 g
Carbohydrates12 g
Fiber2.6 g
Sugars5.8 g
Total Fat7.3 g
Saturated Fat2.1 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.7 g
Cholesterol7.2 mg
Sodium588 mg
Potassium339 mg
Calcium32 mg
Iron0.7 mg
Magnesium16 mg
Phosphorus59 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C3.9 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate21 mcg
Choline20 mg
Caffeine0 mg
Water226 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 241. The excerpt below is the record exactly as published.
Stewed Onions (Oignons au Jus) 4 or 5 Bermuda onions. 3 gills brown stock, ltable-sp. tomato ketchup 1 oz. butter or dripping. 1 tea-sp. cornflour. Seasoning
Cook this with the app: pantry check, scaling, and the assistant.