Boudin Blanc (White Sausages)
From Gancel's culinary encyclopedia of modern cooking, 1920
Presented as published in 1920. 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
879Calories
57 gProtein
8 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories879 kcal
Protein57 g
Carbohydrates8 g
Fiber0 g
Sugars0 g
Total Fat67 g
Saturated Fat32 g
Monounsaturated Fat18 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol560 mg
Sodium226 mg
Potassium1026 mg
Calcium132 mg
Iron19 mg
Magnesium73 mg
Phosphorus680 mg
Zinc6.6 mg
Copper4.4 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C2.8 mg
Vitamin A5283 mcg
Vitamin E0.4 mg
Vitamin K2.8 mcg
Vitamin B61.9 mg
Vitamin B1232 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1 mg
Niacin (B3)16 mg
Folate421 mcg
Choline115 mg
Caffeine0 mg
Water265 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 111. The excerpt below is the record exactly as published.
Boudin blanc (White sausages), Composition, Pork, fo- meat y2 lb. pork, 12 ounces fat, 2 ounces goose liver pounded and strained, add chopped cook onions, 1 gill cream seas.
Cook this with the app: pantry check, scaling, and the assistant.