Frenchdinnergluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pot-au-Feu
From Harper's cook book encyclopædia, 1902
Serves 8
This is a healthy soup, good for families.
Presented as published in 1902. 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
366Calories
51 gProtein
4 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories366 kcal
Protein51 g
Carbohydrates4.4 g
Fiber2 g
Sugars3.3 g
Total Fat17 g
Saturated Fat6.4 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol152 mg
Sodium188 mg
Potassium999 mg
Calcium76 mg
Iron5.3 mg
Magnesium60 mg
Phosphorus501 mg
Zinc12 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C6.3 mg
Vitamin A128 mcg
Vitamin E0.5 mg
Vitamin K5.2 mcg
Vitamin B61.4 mg
Vitamin B125.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate27 mcg
Choline142 mg
Caffeine0 mg
Water591 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 306. The excerpt below is the record exactly as published.
Pot-au-Feu. — Put in an earthen pot sufficiently large 4 lbs. of beef sliced, a good knuckle of veal, and a fowl half roasted. Add nearly three quarts of cold water, set it at the side of the fire, and skim gently. Add salt, two carrots, a turnip, three leeks, half a head of celery tied in a bun- dle, and a clove stuck in an onion
Cook this with the app: pantry check, scaling, and the assistant.