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Fried Onions
From The century cook book, 1894
Serves 4
Presented as published in 1894. 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
231Calories
0 gProtein
0 gCarbs
26 gFat
Full nutrition (32 nutrients)
Calories231 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat26 g
Saturated Fat7.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.9 g
Cholesterol26 mg
Sodium0 mg
Potassium0 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline31 mg
Caffeine0 mg
Water0.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 58. The excerpt below is the record exactly as published.
Fried Onions. Slice the onions fine and put in a frying pan containing about % a cupful of pork drippings, or butter and lard, equal parts, season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.