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Pommes 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
24Calories
0 gProtein
6 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories24 kcal
Protein0 g
Carbohydrates6.2 g
Sugars6.2 g
Total Fat0 g
Sodium0.1 mg
Potassium0.1 mg
Calcium0.1 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 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 429. The excerpt below is the record exactly as published.
POMMES A LA BONNE-FEMME Core some russet apples with the tube-cutter, and slightly cut them all round. Dish them, fill the hollow of each with butter and powdered sugar mixed ; pour a little water into the dish
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