Onion Sauce
From Liverpool School of Cookery recipe book, 1900
Presented as published in 1900. 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
410Calories
16 gProtein
76 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories410 kcal
Protein16 g
Carbohydrates76 g
Fiber10 g
Sugars38 g
Total Fat6.7 g
Saturated Fat4 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol19 mg
Sodium459 mg
Potassium1271 mg
Calcium448 mg
Iron1.8 mg
Magnesium88 mg
Phosphorus434 mg
Zinc2.1 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A199 mcg
Vitamin E0.3 mg
Vitamin K2.9 mcg
Vitamin B60.8 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.5 mg
Folate138 mcg
Choline37 mg
Caffeine0 mg
Water733 g
As published
This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 29. The excerpt below is the record exactly as published.
Onion Sauce. Blanch 4 small onions by putting them into cold water and bringing to the boil. Drain and put them into fresh boiling water and boil till tender — about hour. Chop the onions as fine as possible and add them to £ pint white sauce
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