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Fried Onions
From The household cook book, 1902
Serves 4
Butter can be used but watch closely to prevent scorching.
Presented as published in 1902. 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
37Calories
1 gProtein
4 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories37 kcal
Protein0.7 g
Carbohydrates3.5 g
Fiber0.6 g
Sugars1.6 g
Total Fat2.3 g
Saturated Fat0.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.2 g
Cholesterol3.2 mg
Sodium25 mg
Potassium61 mg
Calcium8.9 mg
Iron0.1 mg
Magnesium4.1 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate7.2 mcg
Choline2.3 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 183. The excerpt below is the record exactly as published.
FRIED ONIONS — If the onions are large, cut them in quarters first, then across in small pieces. The small ones may be cut in rings; put them in a spider, with a little dripping, or salt pork fat
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