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Consomme Medina
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
445Calories
53 gProtein
25 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories445 kcal
Protein53 g
Carbohydrates25 g
Fiber0.9 g
Sugars0.8 g
Total Fat13 g
Saturated Fat4.1 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol880 mg
Sodium979 mg
Potassium843 mg
Calcium38 mg
Iron25 mg
Magnesium63 mg
Phosphorus850 mg
Zinc7.7 mg
Copper1.6 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A8415 mcg
Vitamin E1.8 mg
Vitamin K0 mcg
Vitamin B62.2 mg
Vitamin B1242 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)4.7 mg
Niacin (B3)28 mg
Folate1570 mcg
Choline499 mg
Caffeine0 mg
Water488 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 214. The excerpt below is the record exactly as published.
Consomme Medina Ripe California olives Sand dabs, saute meuniere Roast young turkey, cranberry sauce Baked sweet potatoes Fresh asparagus, Hollandaise Fried egg plant Watercress salad Mince pie Coffee Omelet with peas. Mix a cup of boiled peas with two spoonfuls of cream sauce, and season with salt and a little sugar. Make an omelet with twelve eggs, and before turning over on platter fill with the peas. Pour a thin cream sauce around the omelet. Sirloin steak, Saxonne. Season two sirloin steaks with salt and pepper, roll in oil, and broil. When done place on a platter, and garnish with four stuffed tomatoes with rice, and four stuffed cucumbers (see index). Pour a little sauce Madere over the steaks. Consomme Medina. Boil six chicken livers in bouillon. When done, cut in Julienne style. Boil one-quarter pound of spaghetti until soft, cut in pieces one inch long, and add with the chickens' livers, to one and one-half quarts of very hot consomme. Serve grated cheese separate
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