Bonvalet
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
156Calories
6 gProtein
35 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories156 kcal
Protein5.5 g
Carbohydrates35 g
Fiber8.2 g
Sugars10 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium40 mg
Potassium1239 mg
Calcium104 mg
Iron1.9 mg
Magnesium61 mg
Phosphorus154 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C62 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate95 mcg
Choline18 mg
Caffeine0 mg
Water307 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.
Bonvalet — Puree of potatoes, turnips, leeks, and haricot beans, served with dice of French beans, peas, royal
Cook this with the app: pantry check, scaling, and the assistant.