Onion Sauce (Brown)

Name: Onion Sauce (Brown)
Ingredients: J pint of brown stock; 2 ozs. dripping; 2 small onions peeled and chopped; i tablespoonful of cornflour

From The St. Mungo cookery book, 1904

Ordinary flour may be used in place of cornflour, and it should be browned with the onions. C. Herman Senn, London.

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

718Calories

13 gProtein

39 gCarbs

58 gFat

Full nutrition (33 nutrients)

Calories718 kcal

Protein13 g

Carbohydrates39 g

Fiber5.6 g

Sugars15 g

Total Fat58 g

Saturated Fat17 g

Monounsaturated Fat25 g

Polyunsaturated Fat13 g

Cholesterol58 mg

Sodium949 mg

Potassium1336 mg

Calcium107 mg

Iron2.1 mg

Magnesium70 mg

Phosphorus254 mg

Zinc1.4 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D2.7 mcg

Vitamin C22 mg

Vitamin A0 mcg

Vitamin E1.8 mg

Vitamin K1.7 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.6 mg

Folate68 mcg

Choline112 mg

Caffeine0 mg

Water722 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 26. The excerpt below is the record exactly as published.

ONION SAUCE (Brown). J pint of brown stock. 2 ozs. dripping. 2 small onions peeled and i tablespoonful of cornflour

Cook this with the app: pantry check, scaling, and the assistant.