dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Consomme Turbigo
From The Hotel St. Francis cook book, 1919
Serves 1
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
811Calories
47 gProtein
90 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories811 kcal
Protein47 g
Carbohydrates90 g
Fiber5.3 g
Sugars5.9 g
Total Fat28 g
Saturated Fat7.7 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.2 g
Omega-30 g
Cholesterol128 mg
Sodium167 mg
Potassium766 mg
Calcium62 mg
Iron5.5 mg
Magnesium101 mg
Phosphorus485 mg
Zinc4 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0.3 mcg
Vitamin C6.3 mg
Vitamin A571 mcg
Vitamin E1 mg
Vitamin K11 mcg
Vitamin B60.8 mg
Vitamin B120.5 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)20 mg
Folate290 mcg
Choline124 mg
Caffeine0 mg
Water176 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 128. The excerpt below is the record exactly as published.
Consomme Turbigo Black bass, saute meuniere Tenderloin of beef, Parisienne Spinach in cream Artichokes, sauce mousseline Watercress salad Plombiere a la vanille Assorted cakes Coffee Eggs Agostini. Put one-quarter pound of boiled rice on a platter, lay four poached eggs on top, and cover with tomato sauce. Consomme Turbigo. Boil one-quarter pound of noodles in salt water. Boil a carrot, cut in the form of matches, in salt water until soft. Cut the breast of a soup hen or chicken
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