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Consomme Allemande
From The Hotel St. Francis cook book, 1919
Serves 1
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
529Calories
25 gProtein
76 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories529 kcal
Protein25 g
Carbohydrates76 g
Fiber0 g
Sugars3.1 g
Total Fat13 g
Saturated Fat4.3 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol418 mg
Sodium9854 mg
Potassium353 mg
Calcium147 mg
Iron7 mg
Magnesium44 mg
Phosphorus347 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A199 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)6.4 mg
Folate221 mcg
Choline346 mg
Caffeine0 mg
Water139 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 138. The excerpt below is the record exactly as published.
Consomme Allemande California ripe olives Perch au bleu Potatoes nature Larded tenderloin of beef, Vigo String beans in butter Green corn on cob Lettuce salad, Russian dressing Chocolate blanc mange Assorted cakes Coffee Baked pears. Core one dozen pears, but leave the stems on. Put in a pan with half a pint of water and half a pound of sugar, and bake in medium hot oven until soft. Serve either hot or cold, with sauce separate. Baked peaches. Prick one dozen peaches all over with a fork, and set them close together in a pan. Sprinkle with one-quarter pound of granulated sugar, and add just water enough to cover the bottom of the pan. Bake until soft. Serve cream separate. Sweetbreads, Lavaliere. Prepare some sweetbreads braise, place on a platter, garnish with peas in butter, and onions glaces. In the gravy put pieces of parboiled salt pork cut in small dices, and cook for ten minutes. Pour over the sweetbreads. Consomme Allemande. Mix in a bowl three-quarters of a cupful of sifted flour, one-quarter of a cupful of milk, two whole eggs, and a little salt
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