gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Potage Belle Fontaine

Name: Potage Belle Fontaine
Yield: 6 servings
Ingredients: Cook I quart good veal stock; 1 tablespoonful of chopped ham; the meat of a chicken, about 2 cupfuls; a tablespoonful of chopped parsley; a teaspoonful of onion juice; add i cup of cooked and shredded cabbage

From With a saucepan over the sea, 1902

Serves 6

Presented as published in 1902. 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

129Calories

21 gProtein

4 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories129 kcal

Protein21 g

Carbohydrates4 g

Fiber0.7 g

Sugars2.1 g

Total Fat3 g

Saturated Fat0.8 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.7 g

Cholesterol57 mg

Sodium405 mg

Potassium555 mg

Calcium40 mg

Iron1.2 mg

Magnesium37 mg

Phosphorus202 mg

Zinc1.6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.1 mcg

Vitamin C16 mg

Vitamin A14 mcg

Vitamin E0.2 mg

Vitamin K42 mcg

Vitamin B60.5 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)8.1 mg

Folate20 mcg

Choline69 mg

Caffeine0 mg

Water248 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 11. The excerpt below is the record exactly as published.

POTAGE BELLE FONTAINE. (Paris.) Cook I quart good veal stock with i table- spoonful of chopped ham and the meat of a chicken, about 2 cupfuls, minced very finely. Simmer for 40 minutes, add salt, pepper, a tablespoonful of chopped parsley, a teaspoonful of onion juice, then press through a sieve. Finally, add i cup of cooked and shredded cabbage

Cook this with the app: pantry check, scaling, and the assistant.