vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream of Onion
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Presented as published in 1902. 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
432Calories
15 gProtein
21 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories432 kcal
Protein15 g
Carbohydrates21 g
Fiber1.1 g
Sugars17 g
Total Fat35 g
Saturated Fat18 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol237 mg
Sodium2589 mg
Potassium603 mg
Calcium381 mg
Iron0.8 mg
Magnesium47 mg
Phosphorus380 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A138 mcg
Vitamin E0.5 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate18 mcg
Choline154 mg
Caffeine0 mg
Water478 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 56. The excerpt below is the record exactly as published.
Cream of Onion Peel and slice a dozen small white onions and fry them a light brown in a tablespoon of butter. Have ready in a doublé boiler a pint of water, a quart of milk, a saltspoon of salt and white pepper, a pinch of mace, and a doublé pinch of sugar. To thiii add the f ried onions, cook slowly half an hour, and strain through a puree sieve. Add the yolks of three well-beaten eggs and a cupful of cream
Cook this with the app: pantry check, scaling, and the assistant.