Purée of Haricot Beans à la Condé
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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
808Calories
49 gProtein
146 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories808 kcal
Protein49 g
Carbohydrates146 g
Fiber31 g
Sugars7.7 g
Total Fat4.5 g
Saturated Fat0.9 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol0 mg
Sodium383 mg
Potassium2636 mg
Calcium252 mg
Iron15 mg
Magnesium289 mg
Phosphorus860 mg
Zinc6 mg
Copper1.4 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C8.4 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K14 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.6 mg
Folate777 mcg
Choline135 mg
Caffeine0 mg
Water36 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 6. The excerpt below is the record exactly as published.
Purée of haricot beans à la Condé. Barbue à la béchamel. Brill, béchamel sauce. Aloyau au vin de-Madère. Sirloin of beef, Madeira sauce. Poulets rôtis à la peau de goret. Roast fowl à la sucking-pig. -Artichauts à la barigoule, Stuffed artichokes à la barigoule. Baba au rhum. Rum cake or Baba. Purée of haricot beans à la Condé. Make a purée of red haricot beans in the same manner as a purée of white haricot beans (see 2nd of July). Put someslices of fried bread
Cook this with the app: pantry check, scaling, and the assistant.