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Croutes au Pot
From Banquets of the nations, 1911
Serves 1
Presented as published in 1911. 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
247Calories
10 gProtein
45 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories247 kcal
Protein10 g
Carbohydrates45 g
Fiber6.8 g
Sugars6.7 g
Total Fat2.7 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol0 mg
Sodium392 mg
Potassium288 mg
Calcium122 mg
Iron3.2 mg
Magnesium55 mg
Phosphorus159 mg
Zinc1.3 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A195 mcg
Vitamin E0.5 mg
Vitamin K25 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.5 mg
Folate69 mcg
Choline35 mg
Caffeine0 mg
Water90 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 70. The excerpt below is the record exactly as published.
Croutes au Pot (Crust in the Pot) Puree de Crevettes (Shrimp Soup) Boulillabaise Provenciale (Stewed Fish) Ragout de'Mouton (Stewed Mutton) Fillet de Boeuf Pique Braise (Braised Fillet of Beef) Endives de Bruxelles (Brussells Endive) Grives, Salad de Laitues (Thrushes in Casserolle) Glace Savoie (Fruit Bowl Ice) Dessert (Fruit) 157 BANQUETS OF THE NATIONS ■Croutes au Pot. (Crust in the Pot.) Make a clear soup the same as Pot au Feu. Twenty minutes before serving, place some slices of bread (which have been toasted in the oven and steeped in the stock) in the tureen, along with half the cut vegetables
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Cook this with the app: pantry check, scaling, and the assistant.