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To Stew Onions
From The art of cookery, 1899
Serves 2
Presented as published in 1899. 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
15Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories15 kcal
Protein0.4 g
Carbohydrates3.5 g
Fiber0.6 g
Sugars1.6 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.5 mg
Potassium55 mg
Calcium8.6 mg
Iron0.1 mg
Magnesium3.8 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate7.1 mcg
Choline2.3 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 39. The excerpt below is the record exactly as published.
To Stew Onions. — Peel, boil half an hour, drain, cover with milk, stew until tender, drain, mash or chop, add a little cream, stir over the fire until thoroughly- heated, then season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.