Spanish Onion Salad

Name: Spanish Onion Salad
Ingredients: SPANISH onion; the white, inner leaves of lettuce; six tablespoonfuls of oil; three of vinegar; half a teaspoonful of salt; a pinch of pepper

From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904

Young garden onions can also be eaten raw with simple dressing.

Presented as published in 1904. 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

68Calories

2 gProtein

14 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories68 kcal

Protein1.7 g

Carbohydrates14 g

Fiber2.6 g

Sugars6.4 g

Total Fat0.2 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1173 mg

Potassium220 mg

Calcium38 mg

Iron0.3 mg

Magnesium15 mg

Phosphorus45 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate29 mcg

Choline9.2 mg

Caffeine0 mg

Water176 g

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 31. The excerpt below is the record exactly as published.

SPANISH onion is eaten as a salad without cooking, mixing it with the white, inner leaves of lettuce. Peel the onion, and, not to let the "eyes smell" it too weepingly, do it under water. Shred the onion fine. Put the lettuce leaves and onion shavings in a bowl, cover with a French dressing of six ta- blespoonfuls of oil, three of vinegar, half a teaspoonf ul of salt, and a pinch of pep- p

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