Petite Marmite— French

Name: Petite Marmite— French
Ingredients: two quarts of the strained broth; pieces of toasted French bread; half of it into small cubes

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

1024Calories

97 gProtein

67 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories1024 kcal

Protein97 g

Carbohydrates67 g

Fiber0 g

Sugars30 g

Total Fat39 g

Saturated Fat12 g

Monounsaturated Fat19 g

Polyunsaturated Fat4.8 g

Omega-30 g

Cholesterol206 mg

Sodium2856 mg

Potassium2747 mg

Calcium89 mg

Iron8.9 mg

Magnesium121 mg

Phosphorus978 mg

Zinc15 mg

Copper1.2 mg

Manganese0 mg

Vitamin D0.2 mcg

Vitamin C3.8 mg

Vitamin A21 mcg

Vitamin E1 mg

Vitamin K7 mcg

Vitamin B62.4 mg

Vitamin B125.9 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)2.1 mg

Niacin (B3)42 mg

Folate106 mcg

Choline314 mg

Caffeine0 mg

Water1904 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 11. The excerpt below is the record exactly as published.

PETITE MARMITE— FRENCH Proceed as for Pot-au-Feu (No. 52), until the beef is cooked, then cut half of it into small cubes; slice the vege- tables, bring all to a boil in two quarts of the strained broth, and serve in individual casseroles in which pieces of toasted French bread

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