Puree Soubise a la Princesse

Name: Puree Soubise a la Princesse
Ingredients: six onions; an ounce of butter; two ounces of flour; a pint and a half of consomme; the same of cream; a little salt; pepper; a very little nutmeg

From French dishes for American tables, 1886

Presented as published in 1886. 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

3050Calories

44 gProtein

159 gCarbs

275 gFat

Full nutrition (33 nutrients)

Calories3050 kcal

Protein44 g

Carbohydrates159 g

Fiber15 g

Sugars38 g

Total Fat275 g

Saturated Fat144 g

Monounsaturated Fat52 g

Polyunsaturated Fat0.2 g

Cholesterol790 mg

Sodium1777 mg

Potassium2463 mg

Calcium676 mg

Iron6.4 mg

Magnesium148 mg

Phosphorus807 mg

Zinc4.4 mg

Copper1.1 mg

Manganese2.5 mg

Vitamin D0 mcg

Vitamin C69 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K20 mcg

Vitamin B61.4 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)7.1 mg

Folate268 mcg

Choline55 mg

Caffeine0 mg

Water1801 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 12. The excerpt below is the record exactly as published.

Puree Soubise a la Princesse. Blanch six onions in boiling water, with a little salt, until they become soft. Drain and dry them in a nap- kin. Then put them in a saucepan with an ounce of butter, on a very gentle fire, so that they may only color slightly ; add two ounces of flour, a little salt, pepper, and a very little nutmeg ; moisten with a pint and a half of consomme (stock, Art. i), and the same of cream

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