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Fried Onions (Oignons frits) a la Europeenne
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
204Calories
2 gProtein
14 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories204 kcal
Protein1.7 g
Carbohydrates14 g
Fiber2.6 g
Sugars6.4 g
Total Fat16 g
Saturated Fat6.3 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat1.8 g
Cholesterol15 mg
Sodium30 mg
Potassium219 mg
Calcium35 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline16 mg
Caffeine0 mg
Water134 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 417. The excerpt below is the record exactly as published.
Fried Onions ( Oignons frits ) a la Europeenne Bermuda onions are the best for this purpose. Peel and cut in slices across, separate in rings one from another, take some good butter or bacon fat
Cook this with the app: pantry check, scaling, and the assistant.