Onion Sauce

Name: Onion Sauce
Ingredients: three good sized onions; one-half pint of milk; one-half pint of cream; one ounce of butter

From Joe Tilden's recipes for epicures, 1907

Presented as published in 1907. 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

1130Calories

18 gProtein

62 gCarbs

115 gFat

Full nutrition (34 nutrients)

Calories1130 kcal

Protein18 g

Carbohydrates62 g

Fiber7.7 g

Sugars31 g

Total Fat115 g

Saturated Fat53 g

Monounsaturated Fat19 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol337 mg

Sodium162 mg

Potassium1255 mg

Calcium551 mg

Iron1 mg

Magnesium88 mg

Phosphorus516 mg

Zinc2.3 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D2.3 mcg

Vitamin C33 mg

Vitamin A78 mcg

Vitamin E0.2 mg

Vitamin K7.4 mcg

Vitamin B60.8 mg

Vitamin B121.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.9 mg

Folate86 mcg

Choline71 mg

Caffeine0 mg

Water757 g

As published

This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 14. The excerpt below is the record exactly as published.

Onion Sauce Boil three good sized onions, one hour. Drain and put in a stewpan with one-half pint of milk and one teaspoonful of salt. Simmer for fifteen minutes, then rub through a sieve and put back in the pan with one-half pint of cream and one ounce of butter

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