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Onion Sauce
From The home cook book, 1905
Serves 2
Good with cold mutton.
Presented as published in 1905. 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
558Calories
7 gProtein
40 gCarbs
48 gFat
Full nutrition (33 nutrients)
Calories558 kcal
Protein6.7 g
Carbohydrates40 g
Fiber5.4 g
Sugars14 g
Total Fat48 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0.1 g
Cholesterol136 mg
Sodium38 mg
Potassium593 mg
Calcium148 mg
Iron1.1 mg
Magnesium41 mg
Phosphorus169 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K4.1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate73 mcg
Choline20 mg
Caffeine0 mg
Water355 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 81. The excerpt below is the record exactly as published.
ONION SAUCE First peel and then chop fine a quart of onions. Melt in a saucepan a heaping tablespoon of butter and into the hot but- ter drop the minced onions and gently cook till tender. Season with white pepper and salt, and stir in two tablespoons of fiour. Last, add a cup of cream
Cook this with the app: pantry check, scaling, and the assistant.