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Consomme aux perles de Nizam
From The Hotel St. Francis cook book, 1919
Serves 8
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
126Calories
5 gProtein
27 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories126 kcal
Protein4.5 g
Carbohydrates27 g
Fiber0.3 g
Sugars0.9 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium531 mg
Potassium132 mg
Calcium14 mg
Iron0.9 mg
Magnesium0.3 mg
Phosphorus28 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate3.1 mcg
Choline0.3 mg
Caffeine0 mg
Water197 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 114. The excerpt below is the record exactly as published.
Consomme aux perles de Nizam Fillet of perch, St. Charles Shoulder of lamb, baker's oven style Romaine salad Baba au rhum Coffee English mutton chop, XX Century Club. Secure from the butcher four English mutton chops with the kidneys. Season with salt and pepper, roll in oil, and broil. Place on a platter and cover with sauce Madere. Garnish with four red peppers (pimentos) stuffed with puree of sweet potatoes. Cottage cheese. Let two quarts of milk become sour. Put in a cheese cloth and allow to hang for twenty-four hours, so all the water can drain out. Then put the curd in a salad bowl, season with salt and pepper, mix well until smooth ; or strain it through a fine sieve ; then add a cup of sweet cream, and some chives cut very fine. Consomme aux perles de Nizam. Perles de Nizam is large pearl tapioca. Boil two quarts of consomme, then add slowly one-half pound of pearl tapioca
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