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Escalloped Onions
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 4
Presented as published in 1882. 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
90Calories
2 gProtein
21 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories90 kcal
Protein2.5 g
Carbohydrates21 g
Fiber3.8 g
Sugars9.5 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9 mg
Potassium329 mg
Calcium52 mg
Iron0.5 mg
Magnesium23 mg
Phosphorus65 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate43 mcg
Choline14 mg
Caffeine0 mg
Water200 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 96. The excerpt below is the record exactly as published.
ESCALLOPED ONIONS. Boil till tender 6 large onions. Afterwards sep- arate them with a large spoon, and then place a layer of onions and a layer of grated bread crumbs alternately in a pudding dish. Season with pep- per and salt to taste, and moisten with milk
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