Eggs a la Bonne Femme

Name: Eggs a la Bonne Femme
Ingredients: Get as many eggs as there are guests; tiny dice of cold chicken; tiny dice of ham; tiny dice of beetroot; Arrange lettuce on the dish

From Tempting dishes for small incomes, 1891

Presented as published in 1891. 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

72Calories

6 gProtein

0 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories72 kcal

Protein6.3 g

Carbohydrates0.4 g

Fiber0 g

Sugars0.2 g

Total Fat4.8 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium71 mg

Potassium69 mg

Calcium28 mg

Iron0.9 mg

Magnesium6 mg

Phosphorus99 mg

Zinc0.6 mg

Copper0 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Water38 g

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 25. The excerpt below is the record exactly as published.

Eggs a la Bonne Femme. Get as many eggs as there are guests (they should all be of the same size) ; boil them for ten minutes and put them into cold water to cool, then remove the shells very carefully, cut them in half, remove the yolks and cut from each the pointed tip of white so that they should stand quite flat. Make some very tiny dice of cold chicken, ham, beetroot and the yolks of the eggs. Fill the hollows with these up to the brim, and pile it high up in the centre. Arrange lettuce on the dish

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