vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Montmorency Pudding
From The Hotel St. Francis cook book, 1919
Serves 3
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
785Calories
14 gProtein
160 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories785 kcal
Protein14 g
Carbohydrates160 g
Fiber0 g
Sugars159 g
Total Fat12 g
Saturated Fat5.3 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol268 mg
Sodium178 mg
Potassium349 mg
Calcium247 mg
Iron1.3 mg
Magnesium29 mg
Phosphorus313 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.9 mcg
Vitamin C0.1 mg
Vitamin A161 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate32 mcg
Choline225 mg
Caffeine0 mg
Water200 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 223. The excerpt below is the record exactly as published.
Montmorency pudding Coffee DINNER Oysters on half shell Cream of summer squash Dill pickles. Salted almonds Fillet of flounder, Norvegienne Roast tenderloin of beef, Boucicault Julienne potatoes Hearts of romaine salad Red currant water ice Assorted cakes Demi tasse Eggs Andalouse. Make a risotto, place it on a platter, lay a poached egg on top, and cover with sauce Hollandaise. Pour tomato sauce around the rice to cover the bottom of the platter. Cream of summer squash. Put three ounces of butter in a casserole, add two pounds of peeled summer squash cut in small pieces, and simmer for fifteen minutes. Then sprinkle with two small spoonfuls of flour, heat the flour through, and then add two quarts of chicken or other clear white broth. Boil for ten minutes, season with salt and pepper to taste, strain through a fine sieve, put back in the casserole, and before serving add one pint of boiling thick cream. Fillet of flounder, Norvegienne. Place four fillets of flounder in a but- tered pan, season with salt and pepper, add one-half glass of white wine and one-half cup of fish stock, cover, and cook for ten minutes. Place on a platter, some spinach in cream, lay the fish on top, and cover with sauce Hollandaise. Roast tenderloin of beef, Boucicault. Put a roast tenderloin of beef on a platter, and garnish with stuffed cabbage. Pour sauce Madere over the meat. Montmorency pudding. Butter a pudding mould very generously. Line it with stale cake, putting quartered fresh or glace cherries on each piece. Make a custard with four eggs, a quarter of a pound of sugar and a pint of milk
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