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Soup Bonne Femme
From A calendar of dinners, with 615 recipes, 1913
Serves 6
Presented as published in 1913. 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
314Calories
7 gProtein
23 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories314 kcal
Protein7.3 g
Carbohydrates23 g
Fiber3.1 g
Sugars3.4 g
Total Fat22 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Cholesterol61 mg
Sodium110 mg
Potassium847 mg
Calcium131 mg
Iron3.2 mg
Magnesium81 mg
Phosphorus163 mg
Zinc1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.3 mcg
Vitamin C78 mg
Vitamin A543 mcg
Vitamin E1.8 mg
Vitamin K409 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.2 mg
Folate172 mcg
Choline66 mg
Caffeine0 mg
Water393 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 144. The excerpt below is the record exactly as published.
Soup Bonne Femme Broiled Lamb Steak with Virginia Ham Stuffed Egg Plant Frontenac Salad Apple Tart Coffee *Soup Bonne Femme—Wash, dry, and cut up 2 large heads of lettuce, 1 pound sorrel, and 1 pound spinach. Add 3 pints white stock, and simmer, with 34 cup Crisco, 2 carrots, and 2 onions, for 1 hour. Blend together 2 tablespoons Crisco, 4 tablespoons flour, and yolks of 2 eggs, thin with 1 cup of boiling milk
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