Beef Bourguignonne
From Waldensian cookery, 1957
Courtesy: Armandos Restaurant, 133 East 61 Street, New York 21, New York
Presented as published in 1957. 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
735Calories
44 gProtein
34 gCarbs
48 gFat
Full nutrition (33 nutrients)
Calories735 kcal
Protein44 g
Carbohydrates34 g
Fiber5.4 g
Sugars1 g
Total Fat48 g
Saturated Fat5.4 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat0.4 g
Cholesterol14 mg
Sodium5298 mg
Potassium1203 mg
Calcium69 mg
Iron5.2 mg
Magnesium61 mg
Phosphorus426 mg
Zinc7.6 mg
Copper0.8 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A4.7 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.8 mg
Vitamin B120.5 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.1 mg
Folate98 mcg
Choline29 mg
Caffeine0 mg
Water531 g
As published
This recipe was extracted from Waldensian cookery (1957), page 12. The excerpt below is the record exactly as published.
BEEF BOURGUIGNONNE Cut chuck or bottom round into pieces and marinate for three hours in brandy and red wine. Braise the meat, moistened by its marinade.When that is somewhat reduced add veal gravy and % pint of espagnde sauce per quart of liquid. The liquid should reach the top of the meat. Add a bou- quet garni and some mushroom peel- ing
Cook this with the app: pantry check, scaling, and the assistant.