Onion Sauce
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
401Calories
20 gProtein
53 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories401 kcal
Protein20 g
Carbohydrates53 g
Fiber3 g
Sugars31 g
Total Fat12 g
Saturated Fat7.6 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol38 mg
Sodium877 mg
Potassium1009 mg
Calcium654 mg
Iron1.4 mg
Magnesium72 mg
Phosphorus564 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A397 mcg
Vitamin E0.4 mg
Vitamin K1.5 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)1.7 mg
Folate76 mcg
Choline9.2 mg
Caffeine0 mg
Water531 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 103. The excerpt below is the record exactly as published.
Onion Sauce. Prepare a pint of white sauce or Bechamel sauce, and add a large, peeled onion, finely-chopped, boiled in salted water, and drained. Season with salt and pepper to taste, and serve hot. Dutch Sauce (for Asparagus, Seakale, Celery, Artichokes, Potatoes, etc.). | oz. Brown & Poison’s cornflour, i oz. butter, \ pint milk, 2 yolks of eggs, 1 teaspoonful lemon juice or vinegar, salt and pepper. Melt the butter in a saucepan. Add the cornflour and stir over the fire till smooth. Add the milk and stir the mixture till it boils. Cook slowly for 5 minutes. Add pepper and salt to taste
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