Onion Sauce
From English and French cookery, 1890
Presented as published in 1890. 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
1784Calories
8 gProtein
56 gCarbs
175 gFat
Full nutrition (34 nutrients)
Calories1784 kcal
Protein8.4 g
Carbohydrates56 g
Fiber10 g
Sugars26 g
Total Fat175 g
Saturated Fat109 g
Monounsaturated Fat50 g
Polyunsaturated Fat6.6 g
Omega-30.7 g
Cholesterol463 mg
Sodium48 mg
Potassium928 mg
Calcium190 mg
Iron1.3 mg
Magnesium64 mg
Phosphorus226 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A1473 mcg
Vitamin E5.1 mg
Vitamin K17 mcg
Vitamin B60.7 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate120 mcg
Choline77 mg
Caffeine0 mg
Water569 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 31. The excerpt below is the record exactly as published.
Onion Sauce. — Boil 4 or 6 white onions till tender. Mix them with ^ pint melted butter. Salt and pepper to taste, and boil up. Oyster Sauce. — Stew the beards of 12 oysters in their own juice with i a teacupful of good clear gravy ; strain it off, add it to \ pint melted butter
Cook this with the app: pantry check, scaling, and the assistant.