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Consomme aux Pluches
From The Hotel St. Francis cook book, 1919
Serves 6
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
49Calories
7 gProtein
5 gCarbs
0 gFat
Full nutrition (29 nutrients)
Calories49 kcal
Protein6.7 g
Carbohydrates5.4 g
Fiber0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium724 mg
Potassium313 mg
Calcium26 mg
Iron0.6 mg
Magnesium6.5 mg
Phosphorus54 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A1.3 mcg
Vitamin K21 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate3.2 mcg
Water354 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 116. The excerpt below is the record exactly as published.
Consomme aux pluches. Slice a head of lettuce and two leaves of tar- ragon very fine. Boil in two quarts of consomme for thirty minutes. Add some chervil before serving
Cook this with the app: pantry check, scaling, and the assistant.