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Consomme Celestine
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
14Calories
0 gProtein
2 gCarbs
1 gFat
Full nutrition (26 nutrients)
Calories14 kcal
Protein0.4 g
Carbohydrates1.8 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol3.7 mg
Sodium27 mg
Potassium8.3 mg
Calcium14 mg
Iron0.1 mg
Magnesium1 mg
Phosphorus9.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A3.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.4 mcg
Water3.3 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 94. The excerpt below is the record exactly as published.
Consomme Celestine Brook trout saute, miller style Larded tenderloin of beef, Mont- passon Onion glaces Quartered artichokes Parisian potatoes Field salad Meringue glace au chocolat Coffee Consomme Celestine. Make some thin pancakes
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