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Petite Marmite
From The Hotel St. Francis cook book, 1919
Serves 11
Serve with crusty bread or rolls.
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
667Calories
38 gProtein
10 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories667 kcal
Protein38 g
Carbohydrates10 g
Fiber2.2 g
Sugars3.4 g
Total Fat52 g
Saturated Fat20 g
Monounsaturated Fat22 g
Polyunsaturated Fat2 g
Cholesterol153 mg
Sodium897 mg
Potassium955 mg
Calcium84 mg
Iron4.3 mg
Magnesium57 mg
Phosphorus368 mg
Zinc7.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A91 mcg
Vitamin E0.1 mg
Vitamin K50 mcg
Vitamin B60.9 mg
Vitamin B125.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.4 mg
Folate36 mcg
Choline1 mg
Caffeine0 mg
Water265 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 285. The excerpt below is the record exactly as published.
Petite marmite Shirred eggs Broiled lobster Dry toast Roast beef Cocoa Cleo potatoes String bean salad Lemon pie Coffee DINNER Potage Duchesse Fillet of sole, Marguery Roast lamb, mint sauce Succotash Broiled fresh mushrooms on toast Alligator pear salad Peach Tetrazzini Assorted cakes Coffee Petite marmite. Put in a vessel with cold water to cover, five pounds of short ribs of beef and a soup hen. Season with a spoonful of salt, and bring to a boil, and skim carefully so the broth will be clear. Then add two large carrots, three turnips, a piece of cabbage, one stalk of celery and four leeks, all tied in a cheese cloth ; one bouquet garni, and a large marrow bone
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