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Baked Onions
From Delicacies, 1929
Serves 4
Recipe by Mrs. Foster McClure.
Presented as published in 1929. 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
480Calories
8 gProtein
59 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories480 kcal
Protein7.9 g
Carbohydrates59 g
Fiber5.4 g
Sugars14 g
Total Fat30 g
Saturated Fat4.7 g
Monounsaturated Fat12 g
Polyunsaturated Fat7.1 g
Cholesterol16 mg
Sodium968 mg
Potassium464 mg
Calcium113 mg
Iron2.4 mg
Magnesium45 mg
Phosphorus143 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A228 mcg
Vitamin E2.7 mg
Vitamin K27 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate117 mcg
Choline24 mg
Caffeine0 mg
Water331 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 17. The excerpt below is the record exactly as published.
Baked Onions 6 onions 4 cups dry bread cut into 2 tbsp butter small cubes salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.