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Glazed Onions (Oignons Glacees)
From Cookery for every household, 1914
Serves 4
Serve as a garnish for meat dishes.
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
11Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories11 kcal
Protein0.4 g
Carbohydrates2.3 g
Fiber0.6 g
Sugars1.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium108 mg
Potassium54 mg
Calcium6.6 mg
Iron0.1 mg
Magnesium2.8 mg
Phosphorus9.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5 mcg
Choline2 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 243. The excerpt below is the record exactly as published.
Glazed Onions (Oignons Glacees) Small silver onions. I Brown stock. Salt. Salad oil. I Castor sugar
Cook this with the app: pantry check, scaling, and the assistant.