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Onion Sauce
From The household cook book, 1902
Serves 1
Good with mutton or lamb chop.
Presented as published in 1902. 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
645Calories
15 gProtein
71 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories645 kcal
Protein15 g
Carbohydrates71 g
Fiber8.4 g
Sugars29 g
Total Fat35 g
Saturated Fat8.7 g
Monounsaturated Fat15 g
Polyunsaturated Fat9.9 g
Cholesterol15 mg
Sodium951 mg
Potassium1030 mg
Calcium381 mg
Iron2.2 mg
Magnesium80 mg
Phosphorus371 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D3 mcg
Vitamin C35 mg
Vitamin A325 mcg
Vitamin E1 mg
Vitamin K4.8 mcg
Vitamin B60.6 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2 mg
Folate113 mcg
Choline63 mg
Caffeine0 mg
Water574 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 77. The excerpt below is the record exactly as published.
ONION SAUCE.— Take 3 good' sized onions, boil them till soft, pulp through a sieve, and mix it into 1 cup white sauce
Cook this with the app: pantry check, scaling, and the assistant.