vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fresh Strawberry Coupe
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
539Calories
8 gProtein
49 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories539 kcal
Protein7.6 g
Carbohydrates49 g
Fiber0 g
Sugars45 g
Total Fat35 g
Saturated Fat22 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat1.5 g
Cholesterol197 mg
Sodium131 mg
Potassium365 mg
Calcium253 mg
Iron0.8 mg
Magnesium26 mg
Phosphorus229 mg
Zinc1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C11 mg
Vitamin A389 mcg
Vitamin E1.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate17 mcg
Choline56 mg
Caffeine0 mg
Water139 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 102. The excerpt below is the record exactly as published.
Fresh strawberry coupe Assorted cakes Coffee Consomme with royal and carrots. Boil one quart of French carrots in salted water. When done, drain off the water and pass the carrots through a fine sieve. Take a cup of this carrot puree and mix with two whole eggs and one yolk, season with salt and pepper, and strain again. Put in a small buttered pudding mould and cook in a bain-marie. When set, allow to be- come cool, remove from mould, and cut in any fancy shape desired. Serve in hot consomme. Tournedos Bordelaise. Either fry in butter or broil a small tenderloin steak. Dish up on a platter, put some sliced parboiled beef marrow on top, and cover with Bordelaise sauce. Fresh strawberry coupe. Select some nice strawberries and put them in a bowl with powdered sugar and a little maraschino, and mix well. Fill some coupe glasses about half full, pour some of the juice over each, and fill the remainder of the glass with vanilla ice cream
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.