dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
POTAGE A L’AURORE
From A guide to modern cookery, 1909
Serves 6
This excellent soup should not be made too thick.
Presented as published in 1909. 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
24Calories
3 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories24 kcal
Protein3.3 g
Carbohydrates2.7 g
Fiber0.4 g
Sugars0.5 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium360 mg
Potassium139 mg
Calcium8.7 mg
Iron0.5 mg
Magnesium3.1 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate1.6 mcg
Choline0.4 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 144. The excerpt below is the record exactly as published.
POTAGE A L’AURORE Wash one-quarter Ib. of fine pearl barley in plenty of water. Put it into a stewpan with one quart of consommé, as much water, a faggot comprising parsley, celery, and chervil, and set to cook very gently for five hours. While the cooking pro- gresses, take care to remove all the skin which forms on the surface, in order that the cooking-liquor may remain very clear. When the barley is well cooked, transfer it to another stew- pan, and add fo it four tablespoonfuls of a thick and very red tomato purée, strained through muslin, and two tablespoonfuls of celery
Cook this with the app: pantry check, scaling, and the assistant.