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Pepper Pot (Poivrier) a la Philadelphienne
From The Swedish, French, American cook book, 1918
Serves 8
Presented as published in 1918. 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
145Calories
9 gProtein
16 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories145 kcal
Protein9.4 g
Carbohydrates16 g
Fiber0.4 g
Sugars7.3 g
Total Fat4.3 g
Saturated Fat1.1 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.8 g
Cholesterol11 mg
Sodium509 mg
Potassium418 mg
Calcium18 mg
Iron0.9 mg
Magnesium18 mg
Phosphorus107 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A3.5 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.7 mg
Folate21 mcg
Choline33 mg
Caffeine0 mg
Water384 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 51. The excerpt below is the record exactly as published.
epper Pot ( Poivrier ) a la Philadelphienne Three quarts of clear broth that is well seasoned with different vegetables and tomatoes. Leave on the stove until hot. Dissolve two heaping tablespoons of flour in a cup of water; thicken the broth; color with kitchen bouquet (and some beef extract, if at hand); strain through a fine sieve. Take eight to ten small white onions
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