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Escaloped Onions
From Miss Parloa's kitchen companion, 1887
Serves 2
Consider adding a tablespoon of grated cheese with the crumbs.
Presented as published in 1887. 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
243Calories
8 gProtein
46 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories243 kcal
Protein8.1 g
Carbohydrates46 g
Fiber3.7 g
Sugars6.5 g
Total Fat2.9 g
Saturated Fat0.7 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium398 mg
Potassium215 mg
Calcium116 mg
Iron2.8 mg
Magnesium31 mg
Phosphorus111 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K3.9 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.7 mg
Folate72 mcg
Choline12 mg
Caffeine0 mg
Water70 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 267. The excerpt below is the record exactly as published.
Escaloped Onions. Prepare the onions just as if they were to be served as creamed onions. Put them into an escalop dish before pouring the sauce over them, and after sprinkling them with a small cupful of bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.