Bonne Femme Soup
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
1227Calories
40 gProtein
102 gCarbs
73 gFat
Full nutrition (34 nutrients)
Calories1227 kcal
Protein40 g
Carbohydrates102 g
Fiber2.6 g
Sugars6.9 g
Total Fat73 g
Saturated Fat21 g
Monounsaturated Fat30 g
Polyunsaturated Fat16 g
Omega-30.1 g
Cholesterol616 mg
Sodium608 mg
Potassium4102 mg
Calcium492 mg
Iron3.7 mg
Magnesium205 mg
Phosphorus848 mg
Zinc6.8 mg
Copper1.1 mg
Manganese2.4 mg
Vitamin D5.7 mcg
Vitamin C11 mg
Vitamin A240 mcg
Vitamin E3.2 mg
Vitamin K541 mcg
Vitamin B61.4 mg
Vitamin B121.3 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.5 mg
Folate99 mcg
Choline519 mg
Caffeine0 mg
Water2732 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 5. The excerpt below is the record exactly as published.
BONNE FEMME SOUP. Potage a la Bonne Femme. 4 lettuces. 1 onion. Nutmeg. 2 oz. dripping. 3 eggs. 1 cucumber. Chervil. Pepper and salt. 2^ pints white stock
Cook this with the app: pantry check, scaling, and the assistant.