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Celery à la Bonne-Femme
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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
23Calories
0 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories23 kcal
Protein0.2 g
Carbohydrates6.1 g
Fiber0.6 g
Sugars4.5 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.7 mg
Potassium67 mg
Calcium6.9 mg
Iron0 mg
Magnesium2.9 mg
Phosphorus7.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0.9 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline1.5 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 89. The excerpt below is the record exactly as published.
LERY ‘‘A LA BONNE-FEMME” Take equal quantities of very tender celery sticks and peeled quartered and cored russet apples
Cook this with the app: pantry check, scaling, and the assistant.