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Escalloped Onions
From The household cook book, 1902
Serves 1
Ensure the last layer is thoroughly moistened.
Presented as published in 1902. 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
636Calories
24 gProtein
103 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories636 kcal
Protein24 g
Carbohydrates103 g
Fiber7.4 g
Sugars25 g
Total Fat14 g
Saturated Fat6 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol30 mg
Sodium891 mg
Potassium804 mg
Calcium538 mg
Iron5.5 mg
Magnesium91 mg
Phosphorus473 mg
Zinc2.9 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D2.4 mcg
Vitamin C11 mg
Vitamin A80 mcg
Vitamin E0.2 mg
Vitamin K7.7 mcg
Vitamin B60.5 mg
Vitamin B121.7 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7.6 mg
Folate144 mcg
Choline69 mg
Caffeine0 mg
Water360 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 182. The excerpt below is the record exactly as published.
ESCALLOPED ONIONS — Boil the onions till quite soft, chang- ing the water twice. Butter a deep baking=dish, and put in a layer of onions just pulled apart in bits, but not chopped; season with bits of butter and a little salt; then add a layer of bread crumbs or crushed crackers, season to taste, and moisten with milk
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