Onion Sauce
From Tempting dishes for small incomes, 1891
Presented as published in 1891. 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
1544Calories
2 gProtein
0 gCarbs
175 gFat
Full nutrition (34 nutrients)
Calories1544 kcal
Protein1.8 g
Carbohydrates0.1 g
Fiber0 g
Sugars0.1 g
Total Fat175 g
Saturated Fat109 g
Monounsaturated Fat50 g
Polyunsaturated Fat6.5 g
Omega-30.7 g
Cholesterol463 mg
Sodium24 mg
Potassium52 mg
Calcium52 mg
Iron0 mg
Magnesium4.3 mg
Phosphorus52 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1473 mcg
Vitamin E5 mg
Vitamin K15 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate6.5 mcg
Choline40 mg
Caffeine0 mg
Water35 g
As published
This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 30. The excerpt below is the record exactly as published.
Onion Sauce. Peel some onions and put them into a little salt and water, and let them steep for fifteen minutes. Then put them into a saucepan, cover them with water, and let them boil till tender. Then drain the onions, chop them finely, and rub them through a sieve. Take half a pint of melted butter (see ‘ Melted Butter ’), and when it is boiling put in the onions, season with a very little salt and some white pepper
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