French-Fried Onions
From The Stag Cook Book: Written for Men by Men, 1922
Each ring resembles a little doughnut.
Presented as published in 1922. 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
60Calories
2 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories60 kcal
Protein1.7 g
Carbohydrates14 g
Fiber2.6 g
Sugars6.4 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6 mg
Potassium219 mg
Calcium35 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline9.2 mg
Caffeine0 mg
Water134 g
As published
This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 31. The excerpt below is the record exactly as published.
FRENCH-FRIED ONIONS Onions are on my permitted list of foods and they are prepared for the table in many ways. The best way that I know of has been given the name of French-fried onions. I first ate onions in this form at the famous Grove Park Inn, Asheville, North Carolina, and have since introduced the dish on dining cars and into many private homes. Take a Bermuda onion — any other large onion would do — cut it into slices through the rings so that each slice will be made up of a large number of whole rings. Then break the slices up into separate rings, drop these into a thin batter
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Cook this with the app: pantry check, scaling, and the assistant.