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A la Bretonne
From The new century cookery book, 1901
Serves 1
A hearty garnish for meat dishes.
Presented as published in 1901. 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
512Calories
20 gProtein
81 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories512 kcal
Protein20 g
Carbohydrates81 g
Fiber22 g
Sugars2 g
Total Fat14 g
Saturated Fat5.1 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat3.2 g
Omega-30.1 g
Cholesterol33 mg
Sodium379 mg
Potassium1264 mg
Calcium143 mg
Iron5.3 mg
Magnesium118 mg
Phosphorus325 mg
Zinc2.4 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A38 mcg
Vitamin E1.7 mg
Vitamin K6.4 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate320 mcg
Choline61 mg
Caffeine0 mg
Water223 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 154. The excerpt below is the record exactly as published.
A la Bretonne. — StewejJj haricot beans (whole or puree), brown onion sauce, flavoured with mustard, horseradish, and chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.