vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Onion Puree or Soubise Puree
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Spanish or Portugal onions are preferred.
Presented as published in 1898. 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
51Calories
1 gProtein
7 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories51 kcal
Protein1 g
Carbohydrates7 g
Fiber1.9 g
Sugars3.3 g
Total Fat2.3 g
Saturated Fat1.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0 g
Cholesterol6.4 mg
Sodium280 mg
Potassium128 mg
Calcium22 mg
Iron0.3 mg
Magnesium7.1 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.9 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 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
Water107 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 245. The excerpt below is the record exactly as published.
Onion Puree or Soubise Puree.— {Family Recipe.) — Spanish or Portugal Onions are best for this Puree, but if common Onions are used they must be blanched in boiling water for five minutes. Simmer three Onions in sufficient milk or stock to cover them. When quite tender, mash them through a sieve. Work into the Onion pulp a coffeecupful of cream, add pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.