Creamed Onions
From The Carbon County cook book, 1926
Recipe by Mrs. Myrtle Cragun.
Presented as published in 1926. 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
326Calories
13 gProtein
53 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories326 kcal
Protein13 g
Carbohydrates53 g
Fiber7.7 g
Sugars31 g
Total Fat12 g
Saturated Fat4.7 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol40 mg
Sodium111 mg
Potassium1023 mg
Calcium404 mg
Iron0.9 mg
Magnesium74 mg
Phosphorus377 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D2.3 mcg
Vitamin C33 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K1.8 mcg
Vitamin B60.7 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.8 mg
Folate86 mcg
Choline71 mg
Caffeine0 mg
Water616 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 39. The excerpt below is the record exactly as published.
Creamed Onions. Cook 3 medium onions well done, slice fine. When done drain, add cup of milk, teaspoon butter ,season to taste
Cook this with the app: pantry check, scaling, and the assistant.