Belle Mere
From The new practical cookery guide, 1913
Presented as published in 1913. 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
1471Calories
74 gProtein
34 gCarbs
114 gFat
Full nutrition (34 nutrients)
Calories1471 kcal
Protein74 g
Carbohydrates34 g
Fiber12 g
Sugars16 g
Total Fat114 g
Saturated Fat37 g
Monounsaturated Fat48 g
Polyunsaturated Fat19 g
Omega-30.5 g
Cholesterol284 mg
Sodium2460 mg
Potassium1393 mg
Calcium105 mg
Iron5.2 mg
Magnesium126 mg
Phosphorus842 mg
Zinc6.9 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D1.3 mcg
Vitamin C67 mg
Vitamin A151 mcg
Vitamin E1.7 mg
Vitamin K39 mcg
Vitamin B61.6 mg
Vitamin B121.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)24 mg
Folate134 mcg
Choline266 mg
Caffeine0 mg
Water544 g
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 116. The excerpt below is the record exactly as published.
Belle Mere — En casserole with button onions, strips of bacon, fonds and noisette potatoes, green peas and jus lie
Cook this with the app: pantry check, scaling, and the assistant.