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Garnish of Glazed Onions
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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
72Calories
4 gProtein
11 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories72 kcal
Protein3.9 g
Carbohydrates11 g
Fiber1.9 g
Sugars5.2 g
Total Fat1.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Cholesterol3.5 mg
Sodium452 mg
Potassium247 mg
Calcium22 mg
Iron0.6 mg
Magnesium12 mg
Phosphorus54 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.2 mg
Vitamin A1.2 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate21 mcg
Choline16 mg
Caffeine0 mg
Water214 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 56. The excerpt below is the record exactly as published.
GARNISH OF GLAZED ONIONS. Peel a dozen small onions of a similar size ; put them in a well- buttered saut^-pan with neai-ly a pint of good broth and a little sugar
Cook this with the app: pantry check, scaling, and the assistant.