vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Onion Sauce
From The Times cook book, no. 2, 1905
Serves 1
Good with roast teal duck.
Presented as published in 1905. 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
497Calories
7 gProtein
69 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories497 kcal
Protein7.1 g
Carbohydrates69 g
Fiber6.7 g
Sugars8.2 g
Total Fat13 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol31 mg
Sodium2889 mg
Potassium704 mg
Calcium239 mg
Iron18 mg
Magnesium73 mg
Phosphorus156 mg
Zinc1 mg
Copper0.2 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A1.7 mcg
Vitamin E0.1 mg
Vitamin K12 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.3 mg
Folate109 mcg
Choline31 mg
Caffeine0 mg
Water551 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 9. The excerpt below is the record exactly as published.
ONION SAUCE. Miss C. Hern- stein, 2302 Budlong avenue, Los Angeles— An onion sauce which is good with roast teal duck is made by peeling and chopping fine s COOKING AND OTHER RECIPES. a small onion; put it in a saucepan over the fire with a tablespoonful of butter ana when the butter begins to brown, stir in a tablespoonful of flour. When the flour * is brown, add half a pint each of port win*- and boiling water, a level teaspoonful of salt, a quarter of a saltspoonful of pepper and a little grated nutmeg
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.