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Petits Pois A 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
161Calories
10 gProtein
29 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories161 kcal
Protein10 g
Carbohydrates29 g
Fiber9.9 g
Sugars11 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium354 mg
Potassium517 mg
Calcium61 mg
Iron3.1 mg
Magnesium57 mg
Phosphorus187 mg
Zinc2 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C69 mg
Vitamin A81 mcg
Vitamin E0.2 mg
Vitamin K139 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.6 mg
Folate121 mcg
Choline46 mg
Caffeine0 mg
Water247 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 376. The excerpt below is the record exactly as published.
PETITS POIS A LA BONNE-FEMME Fry twelve oz. of small onions and four oz. of breast of bacon, cut into dice and blanched in butter; add one-half oz. of flour to the latter; cook the roux for a moment; moisten with one-half pint of consommé and boil. Put one quart of freshly-shelled peas into this sauce; add the onions and the bacon, together with a bunch of parsley
Cook this with the app: pantry check, scaling, and the assistant.