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Glazed Onions
From European and American cuisine, 1914
Serves 1
Use for garnishing.
Presented as published in 1914. 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
393Calories
4 gProtein
43 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories393 kcal
Protein4.2 g
Carbohydrates43 g
Fiber5.4 g
Sugars34 g
Total Fat24 g
Saturated Fat14 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol61 mg
Sodium12 mg
Potassium641 mg
Calcium101 mg
Iron0.7 mg
Magnesium42 mg
Phosphorus137 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A194 mcg
Vitamin E0.7 mg
Vitamin K2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.9 mcg
Choline5.3 mg
Caffeine0 mg
Water415 g
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 342. The excerpt below is the record exactly as published.
Glazed Onions. — Peel 1 pint of small white onions, place them in a round pan, pour over 1 ounce melted butter, and dust with 1 tablespoonful powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.