Soubise Sauce

Name: Soubise Sauce
Ingredients: Six large Onions; Half a pint of Milk; Half a pint of White Sauce; One gill of Cream; Pepper, Salt, and Castor Sugar

From High-class cookery recipes, 1897

Presented as published in 1897. 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

1078Calories

30 gProtein

119 gCarbs

56 gFat

Full nutrition (34 nutrients)

Calories1078 kcal

Protein30 g

Carbohydrates119 g

Fiber16 g

Sugars62 g

Total Fat56 g

Saturated Fat33 g

Monounsaturated Fat12 g

Polyunsaturated Fat0.7 g

Omega-30.1 g

Cholesterol169 mg

Sodium588 mg

Potassium2188 mg

Calcium888 mg

Iron2.4 mg

Magnesium154 mg

Phosphorus834 mg

Zinc3.9 mg

Copper0.4 mg

Manganese1.2 mg

Vitamin D2.3 mcg

Vitamin C67 mg

Vitamin A277 mcg

Vitamin E0.5 mg

Vitamin K6.9 mcg

Vitamin B61.4 mg

Vitamin B122.6 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.1 mg

Niacin (B3)2.1 mg

Folate195 mcg

Choline98 mg

Caffeine0 mg

Water1283 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 47. The excerpt below is the record exactly as published.

Soubise Sauce. Ingredients, Six large Onions. Half a pint of Milk. Half a pint of White Sauce. One gill of Cream. Pepper, Salt, and Castor Sugar

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