Onion Sauce
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Presented as published in 1904. 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
211Calories
10 gProtein
28 gCarbs
6 gFat
Full nutrition (32 nutrients)
Calories211 kcal
Protein10 g
Carbohydrates28 g
Fiber2.5 g
Sugars19 g
Total Fat6.2 g
Saturated Fat3.8 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol19 mg
Sodium451 mg
Potassium710 mg
Calcium349 mg
Iron0.5 mg
Magnesium41 mg
Phosphorus298 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin C32 mg
Vitamin A199 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.8 mg
Folate96 mcg
Caffeine0 mg
Water308 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 57. The excerpt below is the record exactly as published.
onion sauce. " — ^Thackeray. TO prepare onion sauce peel the onions and boil until tender; drain, chop fine and add them to a rich white sauce, boil up once and serve with the meat. A turnip boiled with the onions
Cook this with the app: pantry check, scaling, and the assistant.