English Onions

Name: English Onions
Ingredients: 12 small onions; % cup white sauce; 3 tablespoons cheese; V2 teaspoon salt; 2 tablespoons butter; V2 cup bread crumbs

From Anson County cook book, 1928

This is very good. — Mrs. Rosalind A. Redfearn.

Presented as published in 1928. 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

1094Calories

36 gProtein

217 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories1094 kcal

Protein36 g

Carbohydrates217 g

Fiber33 g

Sugars86 g

Total Fat36 g

Saturated Fat6.9 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat1.8 g

Omega-30 g

Cholesterol91 mg

Sodium1976 mg

Potassium2951 mg

Calcium804 mg

Iron6.7 mg

Magnesium223 mg

Phosphorus832 mg

Zinc5.1 mg

Copper0.9 mg

Manganese2.9 mg

Vitamin D0 mcg

Vitamin C133 mg

Vitamin A158 mcg

Vitamin E0.6 mg

Vitamin K11 mcg

Vitamin B62.3 mg

Vitamin B121 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1 mg

Niacin (B3)6.1 mg

Folate416 mcg

Choline118 mg

Caffeine0 mg

Water1718 g

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 18. The excerpt below is the record exactly as published.

ENGLISH ONIONS 12 small onions % cup white sauce 3 tablespoons cheese V2 teaspoon salt 2 tablespoons butter V2 cup bread crumbs

Cook this with the app: pantry check, scaling, and the assistant.