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Stewed Portugal Onions
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Cook slowly for best results.
Presented as published in 1898. 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
413Calories
8 gProtein
80 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories413 kcal
Protein7.7 g
Carbohydrates80 g
Fiber2.6 g
Sugars67 g
Total Fat3.2 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Cholesterol7.1 mg
Sodium348 mg
Potassium510 mg
Calcium47 mg
Iron1 mg
Magnesium30 mg
Phosphorus118 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate41 mcg
Choline31 mg
Caffeine0 mg
Water403 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 245. The excerpt below is the record exactly as published.
Stewed Portugal Onions. — Peel the otiter coats off four onions, and put them into a quart of strong broth with half a pound of sifted sugar, and a pinch of salt. Cover the stewpan closely and set it in the oven. The Onions will take from six to eight hours to cook. When done the broth will be reduced to glaze. A glass of Chablis
Cook this with the app: pantry check, scaling, and the assistant.