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Spanish Onions Au Gratin
From Soyer's standard cookery, 1912
Serves 4
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
29Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories29 kcal
Protein0.9 g
Carbohydrates6.8 g
Fiber1.9 g
Sugars3.3 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium281 mg
Potassium122 mg
Calcium18 mg
Iron0.3 mg
Magnesium6.8 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.9 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate15 mcg
Choline5 mg
Caffeine0 mg
Water105 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 97. The excerpt below is the record exactly as published.
Spanish Onions Au Gratin. Boil one pound of Spanish onions, throwing away the water after it first comes to the boil, and adding fresh. Well butter a fireproof dish, and arrange the boiled onions in it. Fill up the crevices, and cover the top with browned breadcrumbs and grated cheese, moisten with little milk
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