Creamed Green Onions on Toast
From The junior cook book, 1920
Prepare the sauce while onions are cooking for timing.
Presented as published in 1920. 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
967Calories
39 gProtein
168 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories967 kcal
Protein39 g
Carbohydrates168 g
Fiber15 g
Sugars33 g
Total Fat39 g
Saturated Fat6.6 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat5 g
Omega-30.5 g
Cholesterol92 mg
Sodium1312 mg
Potassium1671 mg
Calcium1086 mg
Iron14 mg
Magnesium175 mg
Phosphorus673 mg
Zinc4.7 mg
Copper0.7 mg
Manganese2.2 mg
Vitamin D2.3 mcg
Vitamin C68 mg
Vitamin A258 mcg
Vitamin E2.1 mg
Vitamin K745 mcg
Vitamin B60.6 mg
Vitamin B121.3 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.3 mg
Niacin (B3)15 mg
Folate255 mcg
Choline64 mg
Caffeine0 mg
Water1103 g
As published
This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 8. The excerpt below is the record exactly as published.
CREAMED GREEN ONIONS ON TOAST This is a very good vegetable dish to serve in the springtime when the green onions in your garden are growing too fast for salad use, or when the large bunches of onions on the mar- ket are cheap and plenty. Wash the onions. Cut off the root end and the top 2 inches above the beginning of the green part. Put 2 dozen onions on to boil in a pint of boiling water. Boil for 15 minutes. Add 1 teaspoonful of salt and cook 5 minutes more. Drain off the water and save it for soup stock. Make a white sauce this way : Put 2 tablespoonsful of butter substitute in small saucepan over the fire. When butter is melted add 2 tablespoonsful of flour. Stir carefully and cook till smooth. Stir in very gradually 1 cupful of milk and cook slowly till smooth and creamy. Make 4 pieces of toast
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