Escalloped Onions

Name: Escalloped Onions
Ingredients: One pint sliced onions; one pint bread crumbs; one pint sliced potatoes; season with salt; pepper; butter; add teaspoon of flour; pint or so of milk

From The National home cook book, 1900

Presented as published in 1900. 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

1623Calories

61 gProtein

284 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories1623 kcal

Protein61 g

Carbohydrates284 g

Fiber32 g

Sugars50 g

Total Fat39 g

Saturated Fat12 g

Monounsaturated Fat5.6 g

Polyunsaturated Fat5.3 g

Omega-30.1 g

Cholesterol90 mg

Sodium4006 mg

Potassium3476 mg

Calcium1271 mg

Iron39 mg

Magnesium314 mg

Phosphorus1182 mg

Zinc7.5 mg

Copper4.6 mg

Manganese8.3 mg

Vitamin D4.7 mcg

Vitamin C35 mg

Vitamin A156 mcg

Vitamin E0.5 mg

Vitamin K16 mcg

Vitamin B61.9 mg

Vitamin B123.4 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)1.8 mg

Niacin (B3)21 mg

Folate339 mcg

Choline138 mg

Caffeine0 mg

Water1210 g

As published

This recipe was extracted from The National home cook book (1900), page 80. The excerpt below is the record exactly as published.

pepper and salt; grease baking tins, put in mixt strew over top some erated bread and-bits of butter. Ba half an hour and serve for breakfast or for dinner side di ONIONS (Escalloped)—One pint sliced onions, ‘one pint bread crumbs, one pint sliced potatoes; season ‘with salty pepper, butter, add teaspoon of flour

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