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Onion Sandwiches
From Kirmess cook book, 1907
Serves 1
Young green onions may be used in same way, and make delicious sandwiches.
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
316Calories
7 gProtein
44 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories316 kcal
Protein7.4 g
Carbohydrates44 g
Fiber3.9 g
Sugars9.6 g
Total Fat13 g
Saturated Fat2.2 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat7.3 g
Omega-30.9 g
Cholesterol5.8 mg
Sodium380 mg
Potassium292 mg
Calcium162 mg
Iron2.4 mg
Magnesium31 mg
Phosphorus114 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A2.2 mcg
Vitamin E0.5 mg
Vitamin K23 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate29 mcg
Choline14 mg
Caffeine0 mg
Water158 g
As published
This recipe was extracted from Kirmess cook book (1907), page 153. The excerpt below is the record exactly as published.
ONION SANDWICHES. Mrs. William Power, Rye, N. Y. Peel and chop fine one Spanish onion or two Bermuda onions, mix with mayonnaise, spread on very thin slices of bread
Cook this with the app: pantry check, scaling, and the assistant.