Onion Puree a la Soubise
From Culinary jottings, 1885
No flour should be added.
Presented as published in 1885. 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
252Calories
11 gProtein
42 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories252 kcal
Protein11 g
Carbohydrates42 g
Fiber7.7 g
Sugars19 g
Total Fat5.2 g
Saturated Fat1.8 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium89 mg
Potassium726 mg
Calcium132 mg
Iron1.8 mg
Magnesium51 mg
Phosphorus230 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1 mcg
Vitamin C33 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K2 mcg
Vitamin B60.6 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.6 mg
Folate109 mcg
Choline174 mg
Caffeine0 mg
Water439 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 232. The excerpt below is the record exactly as published.
onion 'puree a la Soubise, you must simmer three onions in sufficient stock or milk to cover them till tender, mash them, and pass them, through the sieve ; work into the pulp that you then get, a coffee-cupful of cream, or milk enriched with the yolk of an egg
Cook this with the app: pantry check, scaling, and the assistant.