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Potage a l'Anglaise
From The Hotel St. Francis cook book, 1919
Serves 5
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
795Calories
12 gProtein
80 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories795 kcal
Protein12 g
Carbohydrates80 g
Fiber16 g
Sugars1.7 g
Total Fat49 g
Saturated Fat28 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol133 mg
Sodium2202 mg
Potassium450 mg
Calcium96 mg
Iron2.9 mg
Magnesium85 mg
Phosphorus273 mg
Zinc2.3 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C4.1 mg
Vitamin A221 mcg
Vitamin E1.9 mg
Vitamin K9.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.7 mg
Folate27 mcg
Choline40 mg
Caffeine0 mg
Water72 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 5. The excerpt below is the record exactly as published.
Potage a 1'Anglaise. Put in vessel two pounds of lean mutton, and one pound of barley. Cover with water, season with salt, add a bouquet garni, and boil for two hours. Then remove the bouquet and the meat, strain through a fine sieve, add one pint of boiling thick cream, three ounces of sweet butter, and a little Cayenne pepper
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