Potage a la Bonne Femme
From High-class cookery recipes, 1897
Presented as published in 1897. 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
No method was recorded for this recipe.
As published
This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 5. The excerpt below is the record exactly as published.
Potage a la Bonne Femme. Ingredients, Two sman Lettuces. Two leaves of Sorrel. Four sprigs of Tarragon. Four sprigs of Chervil. 12 HiaH-CLASS COOKERY. Half a Cucumber. One ounce of Butter. One saltspoonful of Castor Sugar
Cook this with the app: pantry check, scaling, and the assistant.