gluten-freenut-freesoy-freefish-freeshellfish-free
Boudin Blanc Ordinaire
From A guide to modern cookery, 1909
Serves 2
Serve with a purée of potatoes with cream.
Presented as published in 1909. 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
802Calories
26 gProtein
10 gCarbs
72 gFat
Full nutrition (34 nutrients)
Calories802 kcal
Protein26 g
Carbohydrates10 g
Fiber3 g
Sugars0.6 g
Total Fat72 g
Saturated Fat30 g
Monounsaturated Fat29 g
Polyunsaturated Fat5.5 g
Omega-30 g
Cholesterol342 mg
Sodium3029 mg
Potassium494 mg
Calcium117 mg
Iron3.3 mg
Magnesium50 mg
Phosphorus371 mg
Zinc3 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C2 mg
Vitamin A296 mcg
Vitamin E0.9 mg
Vitamin K1.1 mcg
Vitamin B60.5 mg
Vitamin B123.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.2 mg
Folate54 mcg
Choline148 mg
Caffeine0 mg
Water145 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 267. The excerpt below is the record exactly as published.
BOUDIN BLANC ORDINAIRE Chop and afterwards pound one-half lb. of very lean fresh pork, and three-quarters Ib. of fat fresh bacon. Add one and one-half oz. of foie gras, and rub through a fine sieve. Put this forcemeat into a basin, and finish it with two fresh eggs; one and one-half oz. of chopped onion, cooked in butter without colouration; one-sixth pint of thick cream; one-half oz. of salt, a pinch of white pepper, and a little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.