vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free

Scalloped Onions

Name: Scalloped Onions
Yield: 3 servings
Ingredients: eight or ten onions of good size; butter in small bits; pepper; salt; bread crumbs; milk or cream

From Original White House Cookbook, 1887

Serves 3

Presented as published in 1887. 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

581Calories

11 gProtein

66 gCarbs

31 gFat

Full nutrition (33 nutrients)

Calories581 kcal

Protein11 g

Carbohydrates66 g

Fiber8.4 g

Sugars19 g

Total Fat31 g

Saturated Fat17 g

Monounsaturated Fat6.4 g

Polyunsaturated Fat0.8 g

Cholesterol84 mg

Sodium296 mg

Potassium733 mg

Calcium208 mg

Iron2.6 mg

Magnesium60 mg

Phosphorus222 mg

Zinc1.4 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C30 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K5.9 mcg

Vitamin B60.5 mg

Vitamin B120.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.9 mg

Folate115 mcg

Choline30 mg

Caffeine0 mg

Water406 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 126. The excerpt below is the record exactly as published.

SCAILOPED ONIONS. Take eight or ten onions of good size, slice them and boil until tender. Lay them in a baking-dish, put in bread crumbs, butter in small bits, pepper and salt, between each layer until the dish is full, putting bread crumbs last; add milk or cream

Cook this with the app: pantry check, scaling, and the assistant.