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Creme Congalaise
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
385Calories
32 gProtein
3 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories385 kcal
Protein32 g
Carbohydrates3.3 g
Fiber3.2 g
Sugars0.2 g
Total Fat27 g
Saturated Fat7.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30 g
Cholesterol128 mg
Sodium122 mg
Potassium392 mg
Calcium50 mg
Iron2.7 mg
Magnesium49 mg
Phosphorus272 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C2.8 mg
Vitamin A70 mcg
Vitamin E2 mg
Vitamin K8.5 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate14 mcg
Choline105 mg
Caffeine0 mg
Water113 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 120. The excerpt below is the record exactly as published.
Creme Congalaise Bass, Nigoise Potatoes nature Chicken saute, demi-deuil Timbale of rice Flageolets in butter Alligator pear salad Peach, Bourdaloue Assorted cakes Demi tasse Canape Norway. Spread four pieces of toast with butter, lay thin slices of smoked salmon on top, trim to diamond shape, and dress on napkin. Garnish with parsley and lemon. Eggs, Biarritz. Spread four pieces of toast with anchovy butter, lay on each piece a hard-boiled egg cut in two. Put a stuffed olive on each half of egg. Creme Congalaise. Add a spoonful of curry powder to a cream of chicken soup. Also add the breast of a boiled chicken
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