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Onion Sauce (Soubise)
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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
559Calories
6 gProtein
39 gCarbs
48 gFat
Full nutrition (24 nutrients)
Calories559 kcal
Protein6.4 g
Carbohydrates39 g
Fiber5.4 g
Sugars26 g
Total Fat48 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Cholesterol136 mg
Sodium34 mg
Potassium749 mg
Calcium167 mg
Iron0.7 mg
Magnesium49 mg
Phosphorus198 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0.1 mg
Water480 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 457. The excerpt below is the record exactly as published.
Onion Sauce ( Soubise ) Peel and wash a quart of Bermuda or white onions, chop and press through a sieve, put on stove; add a large tablespoon butter, pepper and salt to taste. When ready to serve, add one cup rich cream
Cook this with the app: pantry check, scaling, and the assistant.