Escalloped Onions
From Raleigh recipe book, 1925
Presented as published in 1925. 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
185Calories
9 gProtein
20 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories185 kcal
Protein9.1 g
Carbohydrates20 g
Fiber2.6 g
Sugars16 g
Total Fat7.9 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium465 mg
Potassium528 mg
Calcium324 mg
Iron0.5 mg
Magnesium38 mg
Phosphorus275 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C3.9 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.5 mg
Folate20 mcg
Choline50 mg
Caffeine0 mg
Water353 g
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 15. The excerpt below is the record exactly as published.
ESCALLOPED ONIONS Slice large mild onions and let stand in cold water two hours, pour this off, cover with salted water and cook until tender, changing the water if the onions are strong. Drain and put in baking dish a layer of the onions, salt, pepper, bits of butter, and bread crumbs till the dish is full, pour over this milk
Cook this with the app: pantry check, scaling, and the assistant.