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Bourguignonne Sauce (Sauce Bourguignonne)
From The Swedish, French, American cook book, 1918
Serves 6
Serve with any kind of meat dish or entree.
Presented as published in 1918. 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
96Calories
8 gProtein
15 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories96 kcal
Protein8.1 g
Carbohydrates15 g
Fiber2.4 g
Sugars7.2 g
Total Fat3.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Cholesterol7 mg
Sodium218 mg
Potassium747 mg
Calcium18 mg
Iron1.4 mg
Magnesium26 mg
Phosphorus198 mg
Zinc1.2 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D50 mcg
Vitamin C4.2 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.1 mg
Folate40 mcg
Choline40 mg
Caffeine0 mg
Water285 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 455. The excerpt below is the record exactly as published.
ourguignonne Sauce ( Sauce Bourguignonne) Put a tablespoon butter in a saucepan; add one and a half cups rich stock, six small shallots or small white onions, one dozen button mushrooms. When the shallots and mushrooms are cooked thicken the sauce with two tablespoons flour dissolved in half cup water; add half cup sherry and some thin sliced truffles; color with kitchen bouquet (and a little beef extract if at hand). Let the sauce simmer from fifteen to twenty-five minutes; remove all the scum. Serve with any kind of meat dish or entree. Bretonne Sauce ( Sauce Bretonne) Put one tablespoon butter
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