Fotage Parisian (Parisian Soup)
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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (12 nutrients)
Calories0.4 kcal
Protein0 g
Carbohydrates0.1 g
Total Fat0 g
Calcium0 mg
Iron0 mg
Phosphorus0.6 mg
Vitamin C0.7 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Water0.9 g
As published
This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 39. The excerpt below is the record exactly as published.
Fotage Parisian (Parisian Soup). — Boil in stock equal parts of rice and vermicelli. When done, drain and put them into some well-flavoured consomme. Then add a dozen sorrel leaves
Cook this with the app: pantry check, scaling, and the assistant.