Fotage a la Condé (Haricot Bean Soup)

Name: Fotage a la Condé (Haricot Bean Soup)
Ingredients: three-quarters of a pint of red haricot beans; two quarts of second stock; an onion; two carrots; a leek; a bay leaf; some parsley; whole pepper; salt

From Little French dinners, 1898

Presented as published in 1898. 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

1722Calories

114 gProtein

262 gCarbs

26 gFat

Full nutrition (33 nutrients)

Calories1722 kcal

Protein114 g

Carbohydrates262 g

Fiber51 g

Sugars51 g

Total Fat26 g

Saturated Fat6.6 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.8 g

Cholesterol57 mg

Sodium2845 mg

Potassium6634 mg

Calcium410 mg

Iron24 mg

Magnesium501 mg

Phosphorus1749 mg

Zinc11 mg

Copper3.1 mg

Manganese3.6 mg

Vitamin D0 mcg

Vitamin C35 mg

Vitamin A1022 mcg

Vitamin E2 mg

Vitamin K36 mcg

Vitamin B62.8 mg

Vitamin B120 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)2.3 mg

Niacin (B3)37 mg

Folate1234 mcg

Choline376 mg

Caffeine0 mg

Water2096 g

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 15. The excerpt below is the record exactly as published.

Fotage a la Cond6 (Haricot Bean Soup). — Boil three- quarters of a pint of red haricot beans in two quarts of " second stock," with an onion, two carrots, a leek, a bay leaf, some parsley, whole pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.