Fried Onions with Cheese
From A bachelors cupboard, 1906
Recipe from Pierre Lavigne, learned from peasants in the Loire valley.
Presented as published in 1906. 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
2565Calories
90 gProtein
68 gCarbs
217 gFat
Full nutrition (34 nutrients)
Calories2565 kcal
Protein90 g
Carbohydrates68 g
Fiber11 g
Sugars28 g
Total Fat217 g
Saturated Fat102 g
Monounsaturated Fat73 g
Polyunsaturated Fat16 g
Omega-30.4 g
Cholesterol405 mg
Sodium2266 mg
Potassium1271 mg
Calcium2558 mg
Iron2.1 mg
Magnesium159 mg
Phosphorus1787 mg
Zinc14 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D3.5 mcg
Vitamin C47 mg
Vitamin A1081 mcg
Vitamin E2.7 mg
Vitamin K11 mcg
Vitamin B61 mg
Vitamin B123.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)2 mg
Folate194 mcg
Choline57 mg
Caffeine0 mg
Water822 g
As published
This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 31. The excerpt below is the record exactly as published.
a quarter-pound or salt pork until quite brown, then remove from the pan. Slice a quart of onions into the fat, adding a little salt and pepper and half a cupful of water. Cover the pan and cook the onions until a light brown, then cut into dice three-quarters of a pound of good cheese
Cook this with the app: pantry check, scaling, and the assistant.