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Scalloped Onions
From The Cook County cook book, 1912
Serves 6
Presented as published in 1912. 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
80Calories
2 gProtein
19 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories80 kcal
Protein2.2 g
Carbohydrates19 g
Fiber3.4 g
Sugars8.5 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8 mg
Potassium292 mg
Calcium46 mg
Iron0.4 mg
Magnesium20 mg
Phosphorus58 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate38 mcg
Choline12 mg
Caffeine0 mg
Water178 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 278. The excerpt below is the record exactly as published.
SCALLOPED ONIONS.— Slice and boil until tender 8 or 10 good-sized onions. Lay them in a baking-dish, put in bread crumbs, a little butter, pepper and salt, between each layer, until the dish is full, putting bread crumbs last; add milk or cream
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