Carbonades
From Gancel's culinary encyclopedia of modern cooking, 1920
A hearty dish often served with bread.
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
1512Calories
133 gProtein
27 gCarbs
80 gFat
Full nutrition (33 nutrients)
Calories1512 kcal
Protein133 g
Carbohydrates27 g
Fiber6.2 g
Sugars6.8 g
Total Fat80 g
Saturated Fat12 g
Monounsaturated Fat20 g
Polyunsaturated Fat5.4 g
Cholesterol322 mg
Sodium2546 mg
Potassium2310 mg
Calcium152 mg
Iron7.6 mg
Magnesium187 mg
Phosphorus1380 mg
Zinc7.6 mg
Copper0.7 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C78 mg
Vitamin A240 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B64.2 mg
Vitamin B123.5 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.3 mg
Niacin (B3)38 mg
Folate189 mcg
Choline34 mg
Caffeine0 mg
Water791 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 90. The excerpt below is the record exactly as published.
Carbonades, Sliced meat saute w. onions, cooked w. beer and Espagnole sa.
Cook this with the app: pantry check, scaling, and the assistant.