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Saratoga Onions
From Kirmess cook book, 1907
Serves 4
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
8Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (16 nutrients)
Calories7.9 kcal
Protein0.2 g
Carbohydrates1.7 g
Fiber0.3 g
Sugars1.3 g
Total Fat0 g
Sodium0.5 mg
Potassium32 mg
Calcium4.7 mg
Iron0 mg
Magnesium2.1 mg
Phosphorus6.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water21 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 113. The excerpt below is the record exactly as published.
SARATOGA ONIONS* Table TcUh Peel and thinly slice three large white onions and soak in milk for ten minutes, then drain and dry on a towel. Seperate the slices into rings, put a dozen or more at a time in a frying-basket and plunge into smoking- hot fat. Take out as soon as delicately colored, drain for a moment on unglazed paper, turn into a heated dish, dust lightly with salt
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