Bonne Femme
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
250Calories
10 gProtein
52 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories250 kcal
Protein10 g
Carbohydrates52 g
Fiber5.9 g
Sugars4.1 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium125 mg
Potassium2099 mg
Calcium182 mg
Iron2.1 mg
Magnesium107 mg
Phosphorus278 mg
Zinc2.2 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K174 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0 mg
Niacin (B3)2.9 mg
Folate23 mcg
Choline18 mg
Caffeine0 mg
Water962 g
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 33. The excerpt below is the record exactly as published.
Bonne femme — Cream of lettuce, potatoes, cucumbers, leeks, served with shredded sorrel and croutons
Cook this with the app: pantry check, scaling, and the assistant.