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Potage (a la Colbert)
From Cassell's dictionary of cookery, 1892
Serves 6
Time: about an hour. Sufficient for five or six persons.
Presented as published in 1892. 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
99Calories
6 gProtein
12 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories99 kcal
Protein6.3 g
Carbohydrates12 g
Fiber0.9 g
Sugars5.6 g
Total Fat2.9 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Cholesterol7.1 mg
Sodium354 mg
Potassium358 mg
Calcium20 mg
Iron0.6 mg
Magnesium14 mg
Phosphorus76 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6.7 mg
Vitamin A160 mcg
Vitamin E0.2 mg
Vitamin K3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.9 mg
Folate27 mcg
Choline23 mg
Caffeine0 mg
Water252 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1306. The excerpt below is the record exactly as published.
Potage (a la Colbert). — Take a quarter of a pound of carrot and a quarter of a pound of turnip, and turn them into squares, diamonds, rounds, or any other shapes of uniform size. Boil them in slightly salted water until they are (Jone enough. Drain them, and put them into a clean stevsq^an, with^three pints of nicely- flavoured chicken broth
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