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Potage (a la Conde)
From Cassell's dictionary of cookery, 1892
Serves 6
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
526Calories
26 gProtein
41 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories526 kcal
Protein26 g
Carbohydrates41 g
Fiber13 g
Sugars4.9 g
Total Fat29 g
Saturated Fat9.7 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.9 g
Omega-30.2 g
Cholesterol50 mg
Sodium1319 mg
Potassium1001 mg
Calcium123 mg
Iron2.4 mg
Magnesium88 mg
Phosphorus316 mg
Zinc2.2 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0.3 mcg
Vitamin C9.8 mg
Vitamin A259 mcg
Vitamin E0.5 mg
Vitamin K4.3 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.9 mg
Folate111 mcg
Choline43 mg
Caffeine0 mg
Water478 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 Conde).— Take a quart of French beans, place them in a stewpan with two quarts of consomme, a pound of bacon, three carrots, three onions (one of them stuck with cloves), a bunch of leeks, and two heads of celery
Cook this with the app: pantry check, scaling, and the assistant.