gluten-freenut-freesoy-freefish-freeshellfish-free
Consomme Royal
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
84Calories
9 gProtein
1 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories84 kcal
Protein8.5 g
Carbohydrates1.1 g
Fiber0 g
Sugars0.2 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium336 mg
Potassium133 mg
Calcium32 mg
Iron1.1 mg
Magnesium6 mg
Phosphorus112 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C0.4 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate25 mcg
Choline147 mg
Caffeine0 mg
Water135 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 260. The excerpt below is the record exactly as published.
Consomme royal Skatefish au beurre noir Potatoes nature Roast top sirloin of beef, forestiere Yorkshire pudding Chiffonnade salad Fancy ice cream Assorted cakes Coffee Stuffed eggs with crab meat. Cut in two some hard-boiled eggs and re- move the yolks. Fill the whites with fine-chopped crab meat mixed with a very thick mayonnaise. Chop the yolks and mix with a little chopped parsley, and sprinkle over the eggs. Serve very cold. Broiled salmon steak. Cut a slice of salmon about one inch thick, salt, pepper, dip in oil and broil. Serve on platter with maitre d'hotel sauce, and garnish with quartered lemons and parsley in branches. Or serve with an- chovy butter or other sauce, either on top or separate. Anchovy butter. Fresh butter mixed with anchovy paste and the juice of a lemon. Breaded lamb chops. Salt and pepper the chops, roll in flour, then in beaten eggs, then in bread crumbs, and fry in butter. Spaghetti Milanaise. Boiled spaghetti cut in two inch lengths, a slice of boiled ham, a slice of tongue, six mushrooms and one truffle cut in strips the same size as the spaghetti. Put all in one pot, add a little tomato sauce, salt and pepper, and let simmer for a few minutes. Serve grated Parmesan cheese separate. If served as a garnish with "lamb chops, Milanaise," mix the cheese before serving. Consomme Royal. Beat four eggs and season well. Add one pint of warm (not hot), consomme, put in a buttered mould
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