vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Consomme Orleans
From The Hotel St. Francis cook book, 1919
Serves 3
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
449Calories
14 gProtein
96 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories449 kcal
Protein14 g
Carbohydrates96 g
Fiber18 g
Sugars29 g
Total Fat1.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium2450 mg
Potassium1080 mg
Calcium74 mg
Iron4 mg
Magnesium95 mg
Phosphorus305 mg
Zinc2.4 mg
Copper0.6 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C56 mg
Vitamin A103 mcg
Vitamin E3.8 mg
Vitamin K47 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.2 mg
Folate71 mcg
Choline67 mg
Caffeine0 mg
Water208 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 282. The excerpt below is the record exactly as published.
Consomme Orleans Shredded wheat biscuit with cream Poached eggs, Diane Dry toast Tripe a la Creole Tei Boiled rice Demi tasse Coffee eclairs DINNER Potage Alexandra Fish patties, Bagration Veal kidney roast Turnips glaces Gendarmes potatoes Celery root, field and beet salad Bavarois au chocolat Macaroons Coffee j Consomme Orleans. Boiled barley well-washed so it will not discolor the soup, small chicken dumplings, peas, one peeled tomato cut in very small squares, and some chopped chervil. Put in consomme just before dishing up. Poached eggs, Diane. Line a tartelette mould with paste and fill with raw white beans to support the walls, and bake in oven. Then throw out the beans and fill with tomatoes saute in butter, place a poached egg on top, cover with Hollandaise sauce, and put in hot oven for a second. Tripe a la Creole. Cut two pounds of boiled tripe in strips, put in cas- serole one pint of Creole sauce
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