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Consomme with Celery and Rice
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
94Calories
6 gProtein
17 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories94 kcal
Protein5.8 g
Carbohydrates17 g
Fiber0.2 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium538 mg
Potassium168 mg
Calcium16 mg
Iron1.3 mg
Magnesium5.5 mg
Phosphorus49 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.4 mg
Folate46 mcg
Choline1.1 mg
Caffeine0 mg
Water202 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 183. The excerpt below is the record exactly as published.
Consomme with celery and rice Antipasto Fillet of sole, au vin blanc Roast chicken Asparagus, Hollandaise Potato croquettes Romaine salad Lemon darioles Coffee Fried eggs, Infante. Cook some chickens' livers saute in butter, and add a little sauce Madere. Pour the livers around some fried eggs. Imported Frankfurter sausages. These sausages can be obtained in cans. Remove from can immediately upon opening, otherwise they will turn bad. Put the sausages in water almost at the boiling point, and keep them at that temperature for twelve minutes, but do not let them boil. Serve on a platter, garnished with parsley in branches. Consomme with celery and rice. Cut a stalk of celery in small squares, wash well, and boil in salted water until soft. Boil about one-quarter of a pound of rice in salted water until soft. Serve both in three pints of hot well- seasoned consomme
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