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Stewed Spanish Onions
From Miss Cameron's cookery book, 1898
Serves 1
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
469Calories
14 gProtein
84 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories469 kcal
Protein14 g
Carbohydrates84 g
Fiber9.6 g
Sugars13 g
Total Fat9.7 g
Saturated Fat3.3 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0.6 g
Cholesterol2.9 mg
Sodium5763 mg
Potassium738 mg
Calcium199 mg
Iron3 mg
Magnesium60 mg
Phosphorus280 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A7.7 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.2 mg
Folate88 mcg
Choline20 mg
Caffeine0 mg
Water420 g
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 47. The excerpt below is the record exactly as published.
St wed Spanish Oni ns. Peel 3 or 4 good-sized Spanish onions and put them in a stewpan with \ a pint of good brown gravy.
Cook this with the app: pantry check, scaling, and the assistant.