Fried Onions
From Household cookery, 1905
Presented as published in 1905. 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
117Calories
3 gProtein
27 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories117 kcal
Protein3.5 g
Carbohydrates27 g
Fiber7.7 g
Sugars13 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1116 mg
Potassium486 mg
Calcium72 mg
Iron1.4 mg
Magnesium27 mg
Phosphorus86 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate59 mcg
Choline20 mg
Caffeine0 mg
Water415 g
As published
This recipe was extracted from Household cookery (1905) by E. Crichton, page 8. The excerpt below is the record exactly as published.
fried onions round it. Serve the gravy in a gravy-boat. Fried Onions. Peel and cut into thin slices 3 or 4 Spanish onions
Cook this with the app: pantry check, scaling, and the assistant.