Veal a la Bourgeoise

Name: Veal a la Bourgeoise
Ingredients: 5 lbs. of Veal; Bacon; Bouquet garni; 40 Button Onions; Carrots; 1 pt. of Stock; Clove; Onion; Salt

From Buckmaster's cookery, 1887

Gravy may need to be reduced if too thin.

Presented as published in 1887. 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

5345Calories

504 gProtein

377 gCarbs

202 gFat

Full nutrition (34 nutrients)

Calories5345 kcal

Protein504 g

Carbohydrates377 g

Fiber106 g

Sugars181 g

Total Fat202 g

Saturated Fat79 g

Monounsaturated Fat77 g

Polyunsaturated Fat20 g

Omega-30.3 g

Cholesterol1935 mg

Sodium17611 mg

Potassium14122 mg

Calcium1373 mg

Iron38 mg

Magnesium947 mg

Phosphorus5981 mg

Zinc75 mg

Copper3.7 mg

Manganese8.1 mg

Vitamin D0.5 mcg

Vitamin C167 mg

Vitamin A13 mcg

Vitamin E7.5 mg

Vitamin K26 mcg

Vitamin B614 mg

Vitamin B1231 mcg

Thiamin (B1)3.6 mg

Riboflavin (B2)7.8 mg

Niacin (B3)183 mg

Folate1105 mcg

Choline329 mg

Caffeine0 mg

Water7370 g

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 112. The excerpt below is the record exactly as published.

Veal a la Bourgeoise. -o:? VEAL A LA BOURGEOISE. Ingredients. 5 lbs. of Veal. Bacon. Bouquet garni. 40 Button Onions. Carrots. 1 pt. of Stock. Clove. Onion. Salt

Cook this with the app: pantry check, scaling, and the assistant.