Brown Onion Sauce

Name: Brown Onion Sauce
Ingredients: 3 onions peeled and finely chopped; 2 oz. of butter or dripping; i pint of brown stock; 1 tablespoonful of flour

From How to cook vegetables, 1911

Presented as published in 1911. 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

780Calories

15 gProtein

54 gCarbs

58 gFat

Full nutrition (33 nutrients)

Calories780 kcal

Protein15 g

Carbohydrates54 g

Fiber7.7 g

Sugars22 g

Total Fat58 g

Saturated Fat17 g

Monounsaturated Fat25 g

Polyunsaturated Fat13 g

Cholesterol58 mg

Sodium955 mg

Potassium1543 mg

Calcium143 mg

Iron2.7 mg

Magnesium80 mg

Phosphorus286 mg

Zinc1.6 mg

Copper0.4 mg

Manganese0.6 mg

Vitamin D2.7 mcg

Vitamin C33 mg

Vitamin A0 mcg

Vitamin E1.8 mg

Vitamin K2.3 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)5.2 mg

Folate108 mcg

Choline119 mg

Caffeine0 mg

Water856 g

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 62. The excerpt below is the record exactly as published.

Brown Onion Sauce. 3 onions peeled and finely chopped, 2 oz. of butter or dripping, i pint of brown stock, 1 tablespoonful of flour

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