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Fried Spring Onions
From Farm and home cook book and housekeeper's assistant, 1907
Serves 2
Presented as published in 1907. 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
364Calories
8 gProtein
79 gCarbs
2 gFat
Full nutrition (28 nutrients)
Calories364 kcal
Protein7.9 g
Carbohydrates79 g
Fiber5.2 g
Sugars0.5 g
Total Fat2.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Sodium1074 mg
Potassium133 mg
Calcium304 mg
Iron32 mg
Magnesium29 mg
Phosphorus70 mg
Zinc0.5 mg
Copper0 mg
Manganese0.3 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.2 mg
Folate134 mcg
Choline12 mg
Water385 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 125. The excerpt below is the record exactly as published.
Fried Spring Onions Fry a few slices of bacon or salt pork until well browned, then remove from the pan and put into the hot fat green onions, cut up into inch lengths. When the onions are well fried push them to one side of the pan and add about 1 tablesp flour to the gravy, and when smooth add 1 pt boiling water
Cook this with the app: pantry check, scaling, and the assistant.