Soubise Sauce

Name: Soubise Sauce
Ingredients: four onions; a teaspoon of butter; a little nutmeg; pepper; salt; two tablespoons of flour; a cupful of bouillon; the same of milk; a cold cooked potato cut into dice

From The cult of the chafing dish, 1904

Presented as published in 1904. 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

19 gProtein

106 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories559 kcal

Protein19 g

Carbohydrates106 g

Fiber13 g

Sugars38 g

Total Fat12 g

Saturated Fat4.8 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol40 mg

Sodium126 mg

Potassium1901 mg

Calcium459 mg

Iron3.4 mg

Magnesium128 mg

Phosphorus523 mg

Zinc2.6 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D2.3 mcg

Vitamin C74 mg

Vitamin A78 mcg

Vitamin E0.3 mg

Vitamin K5.4 mcg

Vitamin B61.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.6 mg

Niacin (B3)3.6 mg

Folate162 mcg

Choline98 mg

Caffeine0 mg

Water870 g

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 45. The excerpt below is the record exactly as published.

Soubise Sauce. Peel and slice four onions ; put them in the Dish with a teaspoon of butter, a little 1 68 THE CHAFING DISH nutmeg, pepper, and salt. Cover up and stew very slowly until the onions are almost dis- solved. Then add two tablespoons of flour, a cold cooked potato cut into dice, a cupful of bouillon, and the same of milk

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