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Champignon Sauce for Boudins
From The Blue grass cook book, 1904
Serves 6
Presented as published in 1904. 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
280Calories
2 gProtein
4 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories280 kcal
Protein1.8 g
Carbohydrates4.1 g
Fiber0.1 g
Sugars0.8 g
Total Fat30 g
Saturated Fat16 g
Monounsaturated Fat6 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol87 mg
Sodium18 mg
Potassium98 mg
Calcium52 mg
Iron0 mg
Magnesium6.1 mg
Phosphorus52 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3 mcg
Vitamin E0 mg
Vitamin K2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.6 mcg
Caffeine0.3 mg
Water50 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 36. The excerpt below is the record exactly as published.
CHAMPIGNON SAUCE FOR BOUDINS Cut up 1 can of champignons and let them boil ^ hour. Add half can of truffles, cut up and boil with champignons, cayenne pepper and salt to taste. As the champignons are salty, do not put too much. Add 1 pint of rich cream, and while 119 THE BLUE GRASS COOK BOOK boiling, add 1 tablespoon of butter with a little flour to thicken the sauce. Pour over Boudins and serve. CHAMPIGNON SAUCE FOR QUENELLES E. D. P. ft cans of champignons, 1 quart of clear soup, 1 dessertspoon of flour, 1 large spoon of butter, 2 tablespoons of wine, Salt and cayenne pepper to taste
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