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Consomme Chartreuse
From The Hotel St. Francis cook book, 1919
Serves 2
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
604Calories
23 gProtein
95 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories604 kcal
Protein23 g
Carbohydrates95 g
Fiber0 g
Sugars0.4 g
Total Fat14 g
Saturated Fat4 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol372 mg
Sodium717 mg
Potassium1439 mg
Calcium140 mg
Iron5 mg
Magnesium100 mg
Phosphorus386 mg
Zinc2 mg
Copper1 mg
Manganese1.7 mg
Vitamin D2 mcg
Vitamin C19 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B61 mg
Vitamin B120.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.7 mg
Folate179 mcg
Choline294 mg
Caffeine0 mg
Water280 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 208. The excerpt below is the record exactly as published.
Consomme Chartreuse. Boil one cup of chestnuts in salted water until tender. Then drain off the water, and pass the chestnuts through a fine sieve. When the chestnuts are cold put in a bowl, add four whole eggs, and one pint of lukewarm consomme; season with salt and pepper
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