gluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Cold Celery Broth
From The Hotel St. Francis cook book, 1919
Serves 10
Presented as published in 1919. 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
223Calories
32 gProtein
2 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories223 kcal
Protein32 g
Carbohydrates2.1 g
Fiber0.3 g
Sugars0.6 g
Total Fat9.9 g
Saturated Fat3.8 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol90 mg
Sodium798 mg
Potassium499 mg
Calcium27 mg
Iron3 mg
Magnesium30 mg
Phosphorus286 mg
Zinc7.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C1.1 mg
Vitamin A1.4 mcg
Vitamin E0.2 mg
Vitamin K2 mcg
Vitamin B60.8 mg
Vitamin B123.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.5 mg
Folate9.7 mcg
Choline85 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 188. The excerpt below is the record exactly as published.
Cold celery broth Ham and eggs Cold salmon, mayonnaise Rolls Sliced cucumbers Coffee Roquefort cheese and crackers Coffee DINNER Potage bourgeoisie Pim olas Skate fish au beurre noir Potatoes, nature Boiled beef, horseradish sauce German cabbage Roast squab Chiffonnade salad Biscuit glace, vanilla Assorted cakes Coffee Cold celery broth. Wash two stalks of celery, and cut in small pieces. Put in a vessel with three pounds of chopped raw shin of beef, the whites of six eggs, one onion, and a spoonful of salt. Mix well, and add slowly one gallon of stock or bouillon
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.