nut-freesoy-freefish-freeshellfish-free
Fried Onions
From European and American cuisine, 1914
Serves 4
Serve with broiled or fried meat.
Presented as published in 1914. 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
158Calories
5 gProtein
31 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories158 kcal
Protein5 g
Carbohydrates31 g
Fiber0.4 g
Sugars0.8 g
Total Fat1.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol7.7 mg
Sodium636 mg
Potassium78 mg
Calcium33 mg
Iron2.2 mg
Magnesium13 mg
Phosphorus59 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A12 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate63 mcg
Choline13 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 343. The excerpt below is the record exactly as published.
1 even teaspoonful salt, Vt even teaspoonful pepper equally distributed ; mix 1 well-beaten egg with 3 tablespoonfuls milk, dip the onions in the egg and milk, roll them in flour, drop them into hot lard
Cook this with the app: pantry check, scaling, and the assistant.