Onion Salad

Name: Onion Salad
Ingredients: Two or three large Spanish onions sliced thin; with a teaspoonful of salt; French dressing

From Southern Recipes, 1913

For a noon dinner, prepare the night before.

Presented as published in 1913. 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

1491Calories

3 gProtein

26 gCarbs

158 gFat

Full nutrition (33 nutrients)

Calories1491 kcal

Protein2.5 g

Carbohydrates26 g

Fiber5.1 g

Sugars8.7 g

Total Fat158 g

Saturated Fat28 g

Monounsaturated Fat46 g

Polyunsaturated Fat76 g

Cholesterol0 mg

Sodium4551 mg

Potassium378 mg

Calcium63 mg

Iron1.4 mg

Magnesium18 mg

Phosphorus64 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C9.1 mg

Vitamin A58 mcg

Vitamin E18 mg

Vitamin K0.9 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.7 mg

Folate39 mcg

Choline13 mg

Caffeine0 mg

Water331 g

As published

This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 7. The excerpt below is the record exactly as published.

ONION SALAD Two or three large Spanish onions sliced thin, pour boiling water over them, drain, put on cold water with a teaspoonful of salt, stand half an hour, repeat four or five times. 26 SALADS 27 Then stand in cold water and salt until ready to serve. French dressing

Cook this with the app: pantry check, scaling, and the assistant.