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Onion Sauce
From Banquets of the nations, 1911
Serves 1
Can be served with meats or fish.
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
514Calories
10 gProtein
30 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories514 kcal
Protein10 g
Carbohydrates30 g
Fiber0.9 g
Sugars10 g
Total Fat39 g
Saturated Fat8.9 g
Monounsaturated Fat18 g
Polyunsaturated Fat10 g
Omega-30 g
Cholesterol15 mg
Sodium1042 mg
Potassium393 mg
Calcium280 mg
Iron1.3 mg
Magnesium37 mg
Phosphorus244 mg
Zinc1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C1.9 mg
Vitamin A325 mcg
Vitamin E2.5 mg
Vitamin K3.3 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.5 mg
Folate29 mcg
Choline37 mg
Caffeine0 mg
Water192 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 239. The excerpt below is the record exactly as published.
onion sauce poured over or in a separate sauceboat. 599 BANQUETS OF THE NATIONS Onion Sauce. Put half a tablespoonful of chopped onions in a stewpan with a teaspoonful of salad oil, stir over a moderate fire until getting rather yellowish, then add a tablespoonful of sherry, half a pint of white sauce, with a little chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.