Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 pint of cream
- 1 quart of stock
- 1 teaspoonful of powdered sugar
- 2 quarts of water
- 1/2 pint of water
- 1/3 pint of vinegar
- 2 teaspoonfuls of allspice
- 2 teaspoonfuls of whole black pepper
- a tablespoonful of rice-flour
- 6 large onions
- 4 persons
- 8 middling-sized onions
- 8 persons
- salt
- pepper
Directions
_Ingredients._—6 large onions, 2 oz. of butter, salt and pepper to taste, ½ pint of cream, 1 quart of stock. _Mode._—Chop the onions, put them in the butter, stir them occasionally, but do not let them brown. When tender, put the stock to them, and season; strain the soup, and add the boiling cream. _Time._—½ hour. _Average cost_, 1_s._ per quart. _Seasonable_ in winter. _Sufficient_ for 4 persons.
ONION SOUP, Cheap.
_Ingredients._—8 middling-sized onions, 3 oz. of butter, a tablespoonful of rice-flour, salt and pepper to taste, 1 teaspoonful of powdered sugar, thickening of butter and flour, 2 quarts of water. _Mode._—Cut the onions small, put them into the stewpan with the butter, and fry them well; mix the rice-flour smoothly with the water, add the onions, seasoning, and sugar, and simmer till tender. Thicken with butter and flour, and serve. _Time._—2 hours. _Average cost_, 4_d._ per quart. _Seasonable_ in winter. _Sufficient_ for 8 persons.
ONIONS, Burnt, for Gravies.
_Ingredients._—½ lb. of onions, ½ pint of water, ½ lb. of moist sugar, 1/3 pint of vinegar. _Mode._—Peel and chop the onions fine, and put them into a stewpan (not tinned), with the water; let them boil for 5 minutes, then add the sugar, and simmer gently until the mixture becomes nearly black and throws out bubbles of smoke. Have ready the above proportion of boiling vinegar, strain the liquor gradually to it, and keep stirring with a wooden spoon until it is well incorporated. When cold, bottle for use. _Time._—Altogether, 1 hour.
ONIONS, Pickled (a very simple Method, and exceedingly Good).
_Ingredients._—Pickling onions; to each quart of vinegar, 2 teaspoonfuls of allspice, 2 teaspoonfuls of whole black pepper. _Mode._—Have the onions gathered when quite dry and ripe, and, with the fingers, take off the thin outside skin; then, with a silver knife (steel should not be used, as it spoils the colour of the onions), remove one more skin, when the onion will look quite clear. Have ready some very dry bottles or jars, and as fast as they are peeled, put them in. Pour over sufficient cold vinegar to cover them, with pepper and allspice in the above proportions, taking care that each jar has its share of the latter ingredients. Tie down with bladder, and put them in a dry place, and in a fortnight they will be fit for use. This is a most simple recipe and very delicious, the onions being nice and crisp. They should be eaten within 6 or 8 months after being done, as the onions are liable to become soft. _Seasonable_ from the middle of July to the end of August.