Sauce Bourguignonne
From The "Queen" cookery books: Entrees, 1901
Thyme and parsley can be tied in a bunch for easy removal.
Presented as published in 1901. 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
353Calories
12 gProtein
32 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories353 kcal
Protein12 g
Carbohydrates32 g
Fiber5 g
Sugars15 g
Total Fat25 g
Saturated Fat0.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.6 g
Cholesterol70 mg
Sodium203 mg
Potassium1395 mg
Calcium66 mg
Iron3.5 mg
Magnesium71 mg
Phosphorus326 mg
Zinc2 mg
Copper0.8 mg
Manganese0.7 mg
Vitamin D0.4 mcg
Vitamin C12 mg
Vitamin A1.2 mcg
Vitamin E0.1 mg
Vitamin K1.9 mcg
Vitamin B60.7 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)10 mg
Folate75 mcg
Choline71 mg
Caffeine0 mg
Water582 g
As published
This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 102. The excerpt below is the record exactly as published.
Sauce Bourguignonne. — Toss in an ounce of butter or clarified dripping, two or three mushrooms, two or three shallots or small silver onions, and a spray or two each of parsley and thyme, till they are well browned ; then add half a pint of red wine (Burgundy), and two or three cloves, and let it reduce to half ; stir to this half a pint of rich espagnole, and a gill of strong stock or consomme
Cook this with the app: pantry check, scaling, and the assistant.