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Consomme Soubise
From The Hotel St. Francis cook book, 1919
Serves 2
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
476Calories
28 gProtein
17 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories476 kcal
Protein28 g
Carbohydrates17 g
Fiber1.9 g
Sugars7.1 g
Total Fat32 g
Saturated Fat3.2 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.9 g
Cholesterol315 mg
Sodium714 mg
Potassium469 mg
Calcium61 mg
Iron2.1 mg
Magnesium25 mg
Phosphorus223 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.8 mcg
Vitamin C3.4 mg
Vitamin A137 mcg
Vitamin E4.3 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3.9 mg
Folate80 mcg
Choline278 mg
Caffeine0 mg
Water418 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 89. The excerpt below is the record exactly as published.
Consomme Soubise Ripe olives with garlic and oil Deviled crabs in shells Tenderloin of beef, Cumberland Stuffed cucumbers Sweet potatoes, Southern style, II. California sherbet Assorted cakes Coffee Consomme Soubise. Mix one cup of puree of onions, one pint of cold chicken broth, three whole eggs and the yolks of three eggs ; season with salt, pepper, and a little grated nutmeg
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