French Fried Onions
From Favorite recipes (North Carolina, 1948), 1948
Mrs. P. D. Hutchison
Presented as published in 1948. 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
535Calories
20 gProtein
100 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories535 kcal
Protein20 g
Carbohydrates100 g
Fiber0 g
Sugars0.2 g
Total Fat6.6 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium3347 mg
Potassium242 mg
Calcium575 mg
Iron8.9 mg
Magnesium42 mg
Phosphorus429 mg
Zinc1.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.5 mg
Folate224 mcg
Choline147 mg
Caffeine0 mg
Water51 g
As published
This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 22. The excerpt below is the record exactly as published.
FRENCH FRIED ONIONS teaspoon salt es 1 cup sweet milk 1 cup flour 2 teaspoons baking powder he ble og Mix flour, baking powder, and salt together; then add slowly the beat- en egg and sweet milk. Slice onions 4 of an inch thick, dip the rings in the batter and fry in deep fat. Mrs. P. D. Hutchison SCANDINAVIAN POTATOES 6 medium sized potatoes 2 tablespoons butter 6 anchovies Salt and pepper % teaspoon chopped parsley 2 egg yolks 3 teaspoon dry mustard Pare potatoes and cook in salted water until tender. Then put through ricer. Add the anchovies, drained from oii, and cut in %4 inch pieces. _Add chopped parsley, mustard, butter and seasonings. Blend thorough- ly and stir in the beaten egg
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