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Stewed Onions
From Modern cookery, in all its branches, 1884
Serves 4
If the gravy quantity is too much, cover the onions halfway and turn them when tender.
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
101Calories
6 gProtein
15 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories101 kcal
Protein5.5 g
Carbohydrates15 g
Fiber3 g
Sugars4.6 g
Total Fat2.9 g
Saturated Fat1.4 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.2 g
Cholesterol3.5 mg
Sodium1109 mg
Potassium256 mg
Calcium31 mg
Iron1.3 mg
Magnesium11 mg
Phosphorus63 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C3.9 mg
Vitamin A1.2 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate22 mcg
Choline14 mg
Caffeine0 mg
Water240 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
Cook this with the app: pantry check, scaling, and the assistant.