Frenchdinner
Bordelaise Sauce
From Louis' every woman's cook book, 1910
Served with steaks, tenderloin of beef, or Fillet Minion.
Presented as published in 1910. 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
3489Calories
88 gProtein
51 gCarbs
334 gFat
Full nutrition (34 nutrients)
Calories3489 kcal
Protein88 g
Carbohydrates51 g
Fiber9.5 g
Sugars3.6 g
Total Fat334 g
Saturated Fat105 g
Monounsaturated Fat67 g
Polyunsaturated Fat5.1 g
Omega-31.6 g
Cholesterol448 mg
Sodium4914 mg
Potassium2683 mg
Calcium175 mg
Iron9.5 mg
Magnesium164 mg
Phosphorus952 mg
Zinc12 mg
Copper1 mg
Manganese1.1 mg
Vitamin D1.1 mcg
Vitamin C112 mg
Vitamin A0.5 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B61.9 mg
Vitamin B121 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.2 mg
Niacin (B3)18 mg
Folate246 mcg
Choline30 mg
Caffeine0 mg
Water829 g
As published
This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 27. The excerpt below is the record exactly as published.
BORDELAISE SAUCE ^ Fry two tablespoonfuls of finely chopped shallot onions and a clove of crushed garlic in oil, moisten with a glass of Bordeaux wine, let boil to half its quantity, then add a pint of Espagnole Sauce and a cup of gravy and boil together for twenty minutes, skimming off the fat. When ready to use, add a tablespoonful of chopped parsley, one ounce of table butter, the juice of one-half a lemon, and twelve slices of marrow of beef
Cook this with the app: pantry check, scaling, and the assistant.