Frenchdinnergluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pot-au-Feu Soup
From Kirmess cook book, 1907
Serves 16
Presented as published in 1907. 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
429Calories
51 gProtein
20 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories429 kcal
Protein51 g
Carbohydrates20 g
Fiber3.2 g
Sugars5.5 g
Total Fat17 g
Saturated Fat6.3 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol150 mg
Sodium323 mg
Potassium1218 mg
Calcium76 mg
Iron5.5 mg
Magnesium72 mg
Phosphorus534 mg
Zinc13 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C25 mg
Vitamin A65 mcg
Vitamin E0.5 mg
Vitamin K5.6 mcg
Vitamin B61.5 mg
Vitamin B125.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate54 mcg
Choline152 mg
Caffeine0 mg
Water543 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 18. The excerpt below is the record exactly as published.
POT-AU-FEU SOUP. Mrs. Seely, New York, For a large pot-au-feu take aix pounds of good fresh beef, cut it up and pour on it four quarts of fresh cold water, set it over the fire, skim it when it simmers, and after it has come to a boil add a teaspoon of salt, some pepper, and half a pound of liver cut in pieces. Then add two or three large carrots, either sliced or grated, four turnips pared and quartered, eight young onions peeled and sliced in thin slices, two of the onions roasted whole, a head of celery cut up, a par- snip well cut up, six potatoes
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