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CREME D’OXALIS
From A guide to modern cookery, 1909
Serves 4
This soup may also be prepared as a purée or a velouté.
Presented as published in 1909. 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
92Calories
6 gProtein
10 gCarbs
3 gFat
Full nutrition (32 nutrients)
Calories92 kcal
Protein6 g
Carbohydrates10 g
Fiber0.1 g
Sugars6.3 g
Total Fat3 g
Saturated Fat1.9 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol9.5 mg
Sodium374 mg
Potassium235 mg
Calcium157 mg
Iron0.4 mg
Magnesium14 mg
Phosphorus138 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C0.2 mg
Vitamin A99 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate12 mcg
Caffeine0 mg
Water156 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 143. The excerpt below is the record exactly as published.
CREME D’OXALIS Peel and slice the oxalis roots, and half-cook them in salted water. Drain, add it to one and one-half pints of Béchamel, and complete its cooking: gently in the sauce. Rub through tammy; add one-half pint of white consommé
Cook this with the app: pantry check, scaling, and the assistant.