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Glazed Onions for Garnish
From The thorough good cook, 1895
Serves 6
Presented as published in 1895. 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
123Calories
4 gProtein
27 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories123 kcal
Protein3.7 g
Carbohydrates27 g
Fiber4.3 g
Sugars14 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol1.2 mg
Sodium66 mg
Potassium406 mg
Calcium59 mg
Iron0.6 mg
Magnesium27 mg
Phosphorus83 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate49 mcg
Choline19 mg
Caffeine0 mg
Water259 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 191. The excerpt below is the record exactly as published.
Glazed Onions for Garnish. Peel ten full-sized onions, taking care to keep them whole; put them into a saucepan in which you have previously melted some butter; add half an ounce of sugar, salt, a glass of broth
Cook this with the app: pantry check, scaling, and the assistant.