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Onion Salad
From Lowney's cook book, 1907
Serves 4
Presented as published in 1907. 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
59Calories
2 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories59 kcal
Protein1.7 g
Carbohydrates14 g
Fiber3.8 g
Sugars6.5 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium558 mg
Potassium243 mg
Calcium36 mg
Iron0.7 mg
Magnesium14 mg
Phosphorus43 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.9 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate29 mcg
Choline9.9 mg
Caffeine0 mg
Water207 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 71. The excerpt below is the record exactly as published.
Onion Salad Peel six Bermuda onions
Cook this with the app: pantry check, scaling, and the assistant.