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Stewed Onions for Garnishing
From Cassell's dictionary of cookery, 1892
Serves 4
Time: 45 minutes to simmer. Serves 3-4.
Presented as published in 1892. 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
141Calories
3 gProtein
33 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories141 kcal
Protein3.5 g
Carbohydrates33 g
Fiber7.7 g
Sugars19 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium3541 mg
Potassium487 mg
Calcium74 mg
Iron1.4 mg
Magnesium27 mg
Phosphorus86 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate59 mcg
Choline20 mg
Caffeine0 mg
Water421 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1021. The excerpt below is the record exactly as published.
a dozen freshly-gathered silver onions of a mode- rate size, cut a thin slice off each end, and blanch them in boiling water for a quarter of an hour. Drain them well, dry them in a cloth, take off the outer skins; put them into a stewpan with a salt-spoonful of salt, a salt- spoonful of sugar, and as much water as mil cover them
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