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Consomme Chiffonnade
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
51Calories
7 gProtein
6 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories51 kcal
Protein6.8 g
Carbohydrates5.6 g
Fiber0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium724 mg
Potassium311 mg
Calcium25 mg
Iron0.7 mg
Magnesium6.3 mg
Phosphorus56 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin C3.9 mg
Vitamin A0 mcg
Vitamin K21 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate2.7 mcg
Water357 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 99. The excerpt below is the record exactly as published.
Consomme chiffonnade. Cut equal parts of lettuce and sorrel in Julienne style, put in casserole, cover with water, bring to a boil, then drain off water and allow to become cool. Then put back in casserole, add two quarts of consomme, and boil very slowly for about thirty minutes. Before serving add a little chopped parsley
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