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Rice a la Bonne Femme
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for five or six persons.
Presented as published in 1892. 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
674Calories
23 gProtein
83 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories674 kcal
Protein23 g
Carbohydrates83 g
Fiber1.5 g
Sugars7.4 g
Total Fat26 g
Saturated Fat8.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.4 g
Omega-30.1 g
Cholesterol48 mg
Sodium4123 mg
Potassium758 mg
Calcium48 mg
Iron5.2 mg
Magnesium49 mg
Phosphorus301 mg
Zinc2.2 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0.2 mcg
Vitamin C91 mg
Vitamin A19 mcg
Vitamin E0.6 mg
Vitamin K3.7 mcg
Vitamin B60.7 mg
Vitamin B120.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)12 mg
Folate221 mcg
Choline65 mg
Caffeine0 mg
Water472 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1527. The excerpt below is the record exactly as published.
ice (a la Bonne Femme). — Wash six ounces of rice, throw it into plenty of fast-boiling water, and let it boil quickly for five minutes, then drain, and cool it. Cut four ounces of streaky bacon into dice, and fry these in a little butter until the colour begins to turn. Throw in the rice, dredge pepper lightly over it, and pour upon it a pint and a half of good broth. Let it boil till tender, stirring occasionally to prevent it burning. Have ready half a pint of hot tomato sauce
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