Potage a l'Americaine

Name: Potage a l'Americaine
Ingredients: To one quart of clear consomme; two tablespoonfuls of prepared tapioca; half a pint of puree of tomato; a little salt; a little sugar

From High-class cookery recipes, 1897

This soup is better made with fresh tomatoes.

Presented as published in 1897. 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

179Calories

21 gProtein

22 gCarbs

1 gFat

Full nutrition (28 nutrients)

Calories179 kcal

Protein21 g

Carbohydrates22 g

Fiber4 g

Sugars8.7 g

Total Fat0.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium2183 mg

Potassium1351 mg

Calcium68 mg

Iron4.3 mg

Magnesium39 mg

Phosphorus173 mg

Zinc1.6 mg

Copper1.1 mg

Manganese1.5 mg

Vitamin C24 mg

Vitamin A0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.4 mg

Folate8 mcg

Water953 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 5. The excerpt below is the record exactly as published.

Potage a rAmericaine. To one quart of clear consomme add, when boiling, two tablespoonfuls of prepared tapioca let it boil ten minutes, then add half a pint of puree of tomato, a little salt, and a little sugar

Cook this with the app: pantry check, scaling, and the assistant.