Veal a la Bourgeoise
From English and French cookery, 1890
Presented as published in 1890. 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
2449Calories
279 gProtein
59 gCarbs
115 gFat
Full nutrition (34 nutrients)
Calories2449 kcal
Protein279 g
Carbohydrates59 g
Fiber13 g
Sugars28 g
Total Fat115 g
Saturated Fat46 g
Monounsaturated Fat45 g
Polyunsaturated Fat10 g
Omega-30.1 g
Cholesterol1155 mg
Sodium1709 mg
Potassium5640 mg
Calcium371 mg
Iron13 mg
Magnesium401 mg
Phosphorus3055 mg
Zinc44 mg
Copper1.8 mg
Manganese1.2 mg
Vitamin D0.2 mcg
Vitamin C44 mg
Vitamin A1510 mcg
Vitamin E5.1 mg
Vitamin K26 mcg
Vitamin B66.5 mg
Vitamin B1219 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)3.9 mg
Niacin (B3)107 mg
Folate297 mcg
Choline72 mg
Caffeine0 mg
Water1579 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 45. The excerpt below is the record exactly as published.
Veal a la Bourgeoise. — Take about 3 pounds of the fillet, loin, or neck. Cut into neat pieces, and fry in a little butter till brightly browned. Add 2 slices lean bacon, 3 carrots, 3 onions (each with a clove stuck in it), a large bunch of herbs, blade of mace, pepper and salt. Pour over all boiling stock to cover
Cook this with the app: pantry check, scaling, and the assistant.