Fried Onions with Apples
From Carolina cookery from Quaker kitchens, 1924
—Mrs. W. T. Saunders.
Presented as published in 1924. 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
730Calories
8 gProtein
125 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories730 kcal
Protein8.1 g
Carbohydrates125 g
Fiber17 g
Sugars80 g
Total Fat27 g
Saturated Fat7.9 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.2 g
Cholesterol26 mg
Sodium1194 mg
Potassium1363 mg
Calcium169 mg
Iron1.6 mg
Magnesium83 mg
Phosphorus233 mg
Zinc1.3 mg
Copper0.4 mg
Manganese1 mg
Vitamin D1.2 mcg
Vitamin C66 mg
Vitamin A11 mcg
Vitamin E1.1 mg
Vitamin K5.6 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.2 mg
Folate114 mcg
Choline86 mg
Caffeine0 mg
Water1121 g
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 11. The excerpt below is the record exactly as published.
FRIED ONIONS WITH APPLES 4 onions 2 tbs. drippings 3 large tart apples % tsp. salt % cup water
Cook this with the app: pantry check, scaling, and the assistant.