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Onion Sauce
From The "A1" cookery book, 1901
Serves 4
Presented as published in 1901. 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
168Calories
6 gProtein
30 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories168 kcal
Protein6.1 g
Carbohydrates30 g
Fiber3.8 g
Sugars14 g
Total Fat3.2 g
Saturated Fat1.8 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol11 mg
Sodium44 mg
Potassium474 mg
Calcium165 mg
Iron0.8 mg
Magnesium35 mg
Phosphorus164 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.9 mcg
Vitamin C17 mg
Vitamin A29 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate53 mcg
Choline30 mg
Caffeine0 mg
Water282 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 61. The excerpt below is the record exactly as published.
Onion Sauce. — Take six good-sized onions, peel them and slice them, put them in a saucepan with plenty of cold water to cover them, and let them boil gently till quite tender. Take them up, drain them well, and rub through a sieve. Boil three quarters of a pint of milk. Mix a dessert-spoon of flour to a paste with a little cold water ; add this to the milk, and stir till it boils. Put in the onions, add pepper and salt
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