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Consomme Ditalini
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
165Calories
6 gProtein
33 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories165 kcal
Protein5.8 g
Carbohydrates33 g
Fiber1.4 g
Sugars1.2 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium2.7 mg
Potassium99 mg
Calcium9.3 mg
Iron0.6 mg
Magnesium24 mg
Phosphorus84 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate8 mcg
Water4.4 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 277. The excerpt below is the record exactly as published.
Consomme Ditalini Breakfast sausage Eggs Creole Rolls Stuffed lamb chops, Soubise Coffee Champs Elysees potatoes Romaine salad DINNER Napoleon cake Little Neck clams Coffee Potage Mongol Fillet of sole, Joinville SUPPER Chicken saute, Bordelaise Oysters mignonette Artichokes Hollandaise Salted almonds Potatoes Laurette Sweetbreads a la King Biscuit Tortoni Parfait Napolitain Macaroons Cakes Coffee Demi tasse Breakfast sausages. Small pork sausages fried in pan with a small piece of butter. Serve on platter with their own fat. Consomme Ditalini. Boil some Ditalini (a species of Italian paste), in salt water, drain off and serve in consomme. Grated cheese
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