Onions Glaces
From French dishes for American tables, 1886
Presented as published in 1886. 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
336Calories
14 gProtein
73 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories336 kcal
Protein14 g
Carbohydrates73 g
Fiber20 g
Sugars35 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium3507 mg
Potassium1425 mg
Calcium200 mg
Iron4 mg
Magnesium72 mg
Phosphorus254 mg
Zinc1.1 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K3.6 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.3 mg
Folate158 mcg
Choline53 mg
Caffeine0 mg
Water1300 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 62. The excerpt below is the record exactly as published.
Onions Glaces. Peel a dozen small onions, color them lightly in a frying-pan on the fire with a little lard. Then put them in a saucepan with half a pint of consomme (stock, Art. 1), a pinch of salt, pepper, and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.