To Boil Onions
From A practical cook and text book for general use, 1896
Presented as published in 1896. 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
235Calories
5 gProtein
52 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories235 kcal
Protein5.4 g
Carbohydrates52 g
Fiber5.2 g
Sugars6.6 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium543 mg
Potassium283 mg
Calcium186 mg
Iron16 mg
Magnesium29 mg
Phosphorus77 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.1 mg
Folate92 mcg
Choline15 mg
Caffeine0 mg
Water326 g
As published
This recipe was extracted from A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 50. The excerpt below is the record exactly as published.
To Boil Onions. Peel and slice one-fourth of an inch thick, pour boiling water
Cook this with the app: pantry check, scaling, and the assistant.