Fried Onions
From French dishes for American tables, 1886
Presented as published in 1886. 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
2443Calories
13 gProtein
112 gCarbs
219 gFat
Full nutrition (33 nutrients)
Calories2443 kcal
Protein13 g
Carbohydrates112 g
Fiber20 g
Sugars51 g
Total Fat219 g
Saturated Fat86 g
Monounsaturated Fat98 g
Polyunsaturated Fat25 g
Cholesterol207 mg
Sodium48 mg
Potassium1752 mg
Calcium276 mg
Iron2.5 mg
Magnesium120 mg
Phosphorus348 mg
Zinc2.3 mg
Copper0.5 mg
Manganese1.5 mg
Vitamin D5.4 mcg
Vitamin C89 mg
Vitamin A0 mcg
Vitamin E1.5 mg
Vitamin K4.8 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.4 mg
Folate228 mcg
Choline181 mg
Caffeine0 mg
Water1069 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 61. The excerpt below is the record exactly as published.
Fried Onions. Peel eight medium-sized onions, cut them in slices across the top, roll them in flour, fry them in hot lard
Cook this with the app: pantry check, scaling, and the assistant.