Stewed Onions
From The school cookery book, 1881
Presented as published in 1881. 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
99Calories
5 gProtein
11 gCarbs
4 gFat
Full nutrition (30 nutrients)
Calories99 kcal
Protein4.8 g
Carbohydrates11 g
Sugars5.9 g
Total Fat4 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium46 mg
Potassium192 mg
Calcium151 mg
Iron0.4 mg
Magnesium16 mg
Phosphorus131 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate11 mcg
Choline22 mg
Water108 g
As published
This recipe was extracted from The school cookery book (1881), page 46. The excerpt below is the record exactly as published.
Stewed Onions. — Required: 1 Spanish onion ; 1 gill of milk; *4 oz. flour; x pinch salt; 1 pinch pepper. Skin the onion ; put it in a pan and cover it with boiling water; boil till tender (large onions take about one and a half to two hours, small onions about three- quarters of an hour) ; pour away the water. Break the flour with the milk ; add the pepper and salt ; put this into the pan and stir till it boils ; let it boil with the onion in it for three minutes. If the sauce is too thick, add a little cold milk or water. Baked Onions. — Required: 1 Spanish onion ; 1 oz. dripping ; 1 pinch pepper ; 1 pinch salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.