pescatariannut-freeegg-freesoy-freeshellfish-free
Bale à la Bourgeoise
From The new century cookery book, 1901
Serves 3
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
523Calories
69 gProtein
18 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories523 kcal
Protein69 g
Carbohydrates18 g
Fiber1.8 g
Sugars2.9 g
Total Fat23 g
Saturated Fat2.9 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol206 mg
Sodium634 mg
Potassium675 mg
Calcium54 mg
Iron3.6 mg
Magnesium74 mg
Phosphorus495 mg
Zinc5.1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C8.5 mg
Vitamin A54 mcg
Vitamin E0.4 mg
Vitamin K0.2 mcg
Vitamin B61.7 mg
Vitamin B121.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)23 mg
Folate35 mcg
Choline202 mg
Caffeine0 mg
Water345 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 192. The excerpt below is the record exactly as published.
bale d la bourgeoisie.— Z lb. skate, bouquet garni (No. 2), 1£ oz. butter, 1 og. flour, 1 teaspoonful lemon-juice, 1 oniony | pint stock, 1 glass white wine, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.