French Fried Onion Rings
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
Yield: Servings for 8.
Presented as published in 1957. 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
586Calories
33 gProtein
71 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories586 kcal
Protein33 g
Carbohydrates71 g
Fiber13 g
Sugars33 g
Total Fat20 g
Saturated Fat6.6 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium314 mg
Potassium1371 mg
Calcium285 mg
Iron5.1 mg
Magnesium99 mg
Phosphorus614 mg
Zinc3.9 mg
Copper0.4 mg
Manganese1 mg
Vitamin D4 mcg
Vitamin C56 mg
Vitamin A320 mcg
Vitamin E2.3 mg
Vitamin K3.6 mcg
Vitamin B61.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)1 mg
Folate237 mcg
Choline634 mg
Caffeine0 mg
Water821 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 60. The excerpt below is the record exactly as published.
FRENCH FRIED ONION RINGS Peel 5 large onions. Cut across into +" slices. Cover with milk and let soak 30 minutes. Remove onion rings and drain. Beat 4 eggs, dip rings, then drip off excess. Dredge in flour, seasoned with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.