vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Consomme aux Eclairs
From The Hotel St. Francis cook book, 1919
Serves 4
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
234Calories
3 gProtein
17 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories234 kcal
Protein3 g
Carbohydrates17 g
Fiber0.2 g
Sugars10 g
Total Fat18 g
Saturated Fat9.8 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.5 g
Cholesterol61 mg
Sodium71 mg
Potassium103 mg
Calcium68 mg
Iron0.3 mg
Magnesium8.9 mg
Phosphorus70 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A116 mcg
Vitamin E0.6 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate18 mcg
Choline21 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 110. The excerpt below is the record exactly as published.
Consomme aux eclairs. Make some small eclairs about one inch long. Chop a little white meat of chicken very fine, add some salt and a little whipped cream
Cook this with the app: pantry check, scaling, and the assistant.