Soubise
From Culinary jottings, 1885
If the onions brown, the sauce is called a la Bretonne.
Presented as published in 1885. 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
237Calories
8 gProtein
42 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories237 kcal
Protein7.7 g
Carbohydrates42 g
Fiber7.7 g
Sugars19 g
Total Fat5.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium18 mg
Potassium657 mg
Calcium104 mg
Iron0.9 mg
Magnesium45 mg
Phosphorus131 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A0 mcg
Vitamin E1 mg
Vitamin K1.8 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate86 mcg
Choline27 mg
Caffeine0 mg
Water410 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 232. The excerpt below is the record exactly as published.
Soubise, you must simmer three onions in sufficient stock or milk to cover them till tender, mash them, and pass them, through the sieve ; work into the pulp that you then get, a coffee-cupful of cream, or milk enriched with the yolk of an egg, with a little gravy ; flavour with a little pepper
Cook this with the app: pantry check, scaling, and the assistant.