vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Onion Sandwiches
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
22Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories22 kcal
Protein1 g
Carbohydrates4.9 g
Fiber2 g
Sugars0.3 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium71 mg
Potassium103 mg
Calcium33 mg
Iron0.7 mg
Magnesium14 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A2 mcg
Vitamin E0.1 mg
Vitamin K10 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.9 mcg
Choline0.9 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 91. The excerpt below is the record exactly as published.
ONION SANDWICHES.— Pour salted water over chopped onion or onion sliced thin (chopped or cut in thin slices) and let it stand for a time to extract the very strong flavor. Then spread between buttered slices of bread, seasoning with pepper, salt, and a little mustard. Spanish onion
Cook this with the app: pantry check, scaling, and the assistant.