To Boil Onions
From Home dissertations, 1891
This method reduces the strong taste of onions.
Presented as published in 1891. 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
53Calories
1 gProtein
12 gCarbs
0 gFat
Full nutrition (16 nutrients)
Calories53 kcal
Protein1.3 g
Carbohydrates12 g
Fiber1.8 g
Sugars8.6 g
Total Fat0.2 g
Sodium3 mg
Potassium212 mg
Calcium32 mg
Iron0.2 mg
Magnesium14 mg
Phosphorus44 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Water137 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 116. The excerpt below is the record exactly as published.
TO BOIL ONIONS. Peel medium-sized white onions and let them stand in cold water one hour; then put them into boiling water, and boil fifteen minutes; pour out this water and put in more boil- ing water, and cook till soft; then pour off the water and put in a little milk; season with butter and salt, and let them cook in the milk about five minutes; thicken the gravy with a little flour
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