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Onions with Grated Cheese
From Cassell's dictionary of cookery, 1892
Serves 6
Time: 30 minutes to bake. Serves 5-6.
Presented as published in 1892. 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
58Calories
2 gProtein
10 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories58 kcal
Protein2.5 g
Carbohydrates10 g
Fiber2.3 g
Sugars3.2 g
Total Fat1.4 g
Saturated Fat0.7 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol3.6 mg
Sodium1693 mg
Potassium173 mg
Calcium74 mg
Iron0.6 mg
Magnesium16 mg
Phosphorus55 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A11 mcg
Vitamin E0.1 mg
Vitamin K7.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate15 mcg
Choline5.6 mg
Caffeine0 mg
Water68 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1022. The excerpt below is the record exactly as published.
Onions, with Grated Cheese (a Ger- man recipe). — Wash and peel three or four large sound onions, cut them into slices fuUy half an inch thick, and place them side by side in a single layer in a well-buttered baking-dish. Sprinkle a little pepper and salt over them, place them in a quick oven, and let them remain until tender ; strew each piece of onion thickly with grated cheese
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