French Fried Onions
From The Warrenton cook book, 1951
—Mkrs. P. B. Boyp
Presented as published in 1951. 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
665Calories
23 gProtein
122 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories665 kcal
Protein23 g
Carbohydrates122 g
Fiber2.6 g
Sugars18 g
Total Fat9.8 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium101 mg
Potassium755 mg
Calcium358 mg
Iron7.4 mg
Magnesium77 mg
Phosphorus425 mg
Zinc2.2 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D2.3 mcg
Vitamin C11 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.9 mg
Folate229 mcg
Choline53 mg
Caffeine0 mg
Water361 g
As published
This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 23. The excerpt below is the record exactly as published.
FRENCH FRIED ONIONS Slice and separate large Spanish onions. Cover slices with milk and let stand for 25 minutes. Dip in flour that has been seasoned with salt.
Cook this with the app: pantry check, scaling, and the assistant.