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Onion Salad
From The art of cookery, 1899
Serves 1
Some hygienists think sugar assists the digestion of onions, and prevents their imparting an unpleasant odor to the breath.
Presented as published in 1899. 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
381Calories
4 gProtein
56 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories381 kcal
Protein4.3 g
Carbohydrates56 g
Fiber8.9 g
Sugars31 g
Total Fat19 g
Saturated Fat3.6 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat8.7 g
Omega-30 g
Cholesterol0 mg
Sodium9876 mg
Potassium561 mg
Calcium155 mg
Iron2.9 mg
Magnesium58 mg
Phosphorus85 mg
Zinc0.6 mg
Copper0.4 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A13 mcg
Vitamin E2.3 mg
Vitamin K42 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate33 mcg
Choline12 mg
Caffeine0 mg
Water167 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 125. The excerpt below is the record exactly as published.
Onion Salad. — Remove the skin from onions, slice as thin as possible, on broken ice, and when chilled and crisp serve with a dressing of vinegar, sugar, salt, and pepper ; or with French dressing, if preferred.
Cook this with the app: pantry check, scaling, and the assistant.