vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Onions
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
52Calories
2 gProtein
6 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories52 kcal
Protein2.4 g
Carbohydrates6.3 g
Fiber0.6 g
Sugars4.5 g
Total Fat2 g
Saturated Fat1.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.3 mg
Sodium25 mg
Potassium146 mg
Calcium84 mg
Iron0.1 mg
Magnesium11 mg
Phosphorus72 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C2.8 mg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate7.1 mcg
Choline13 mg
Caffeine0 mg
Water87 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 131. The excerpt below is the record exactly as published.
Stewed Onions Take small onions, skin and place in cold water; let stand couple of hours, then put on to boil; when tender, drain off water, add a cup of milk and season with butter, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.