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Onions Fried
From European and American cuisine, 1914
Serves 4
Best served with broiled or fried meat.
Presented as published in 1914. 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
87Calories
4 gProtein
14 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories87 kcal
Protein3.8 g
Carbohydrates14 g
Fiber2.6 g
Sugars4.9 g
Total Fat1.8 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol48 mg
Sodium978 mg
Potassium206 mg
Calcium47 mg
Iron1 mg
Magnesium14 mg
Phosphorus72 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C3.9 mg
Vitamin A24 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate35 mcg
Choline45 mg
Caffeine0 mg
Water159 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 343. The excerpt below is the record exactly as published.
nions^ Fried. — Cut 4 medium-sized Spanish or Bermuda onions into slices, season them with 1 even teaspoonful salt, Vt even teaspoonful pepper equally distributed ; mix 1 well-beaten egg with 3 tablespoonfuls milk, dip the onions in the egg and milk, roll them in flour, drop them into hot lard
Cook this with the app: pantry check, scaling, and the assistant.