dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Consomme Tosca
From The Hotel St. Francis cook book, 1919
Serves 6
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
173Calories
10 gProtein
33 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories173 kcal
Protein10 g
Carbohydrates33 g
Fiber6.4 g
Sugars1.4 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium717 mg
Potassium383 mg
Calcium27 mg
Iron1.6 mg
Magnesium35 mg
Phosphorus129 mg
Zinc1.3 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C6.7 mg
Vitamin A18 mcg
Vitamin E0.2 mg
Vitamin K4.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.8 mg
Folate18 mcg
Choline17 mg
Caffeine0 mg
Water304 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 109. The excerpt below is the record exactly as published.
Consomme Tosca. Peel and cut a cucumber in small squares, boil in salt water until soft, and then allow to become cool. Cut one-half stalk of celery Julienne style, and cook in salt water until soft. Cook one-half pound of large barley in salt water for two hours, and cool. Boil two quarts of con- somme, add two peeled tomatoes
Cook this with the app: pantry check, scaling, and the assistant.