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Consomme Leopold
From The Hotel St. Francis cook book, 1919
Serves 8
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
100Calories
7 gProtein
11 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories100 kcal
Protein6.7 g
Carbohydrates11 g
Fiber0.1 g
Sugars3.8 g
Total Fat2.9 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Cholesterol7.1 mg
Sodium352 mg
Potassium370 mg
Calcium22 mg
Iron0.7 mg
Magnesium16 mg
Phosphorus82 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.8 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K67 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4 mg
Folate17 mcg
Choline22 mg
Caffeine0 mg
Water295 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 229. The excerpt below is the record exactly as published.
Consomme Leopold Chow chow Broiled smelts, a 1'Americaine Chicken Leon X Peas a la Franchise Duchesse potatoes Lettuce and grapefruit salad Fancy ice cream Assorted cakes Demi tasse Mint wafers Mortadelle. This is an Italian sausage, very highly seasoned, and comes in cans already sliced. Serve on a platter garnished with chopped meat, jelly and parsley in branches. Poached eggs, Zurlo. Form some flat potato croquettes, and fry. Place a poached egg on top of each, and cover with cream sauce. Consomme Leopold. Slice very fine one handful of sorrel and a head of lettuce. Wash well, and boil in two quarts of chicken broth for about thirty minutes. Serve with chervil
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