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Potage Alexandra
From The Hotel St. Francis cook book, 1919
Serves 1
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
483Calories
36 gProtein
26 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories483 kcal
Protein36 g
Carbohydrates26 g
Fiber5 g
Sugars0 g
Total Fat26 g
Saturated Fat7.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.6 g
Cholesterol128 mg
Sodium494 mg
Potassium932 mg
Calcium86 mg
Iron11 mg
Magnesium79 mg
Phosphorus331 mg
Zinc2.9 mg
Copper1.4 mg
Manganese2 mg
Vitamin D0.3 mcg
Vitamin C11 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B61 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)13 mg
Folate25 mcg
Choline101 mg
Caffeine0 mg
Water229 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 282. The excerpt below is the record exactly as published.
Potage Alexandra Fish patties, Bagration Veal kidney roast Turnips glaces Gendarmes potatoes Celery root, field and beet salad Bavarois au chocolat Macaroons Coffee j Consomme Orleans. Boiled barley well-washed so it will not discolor the soup, small chicken dumplings, peas, one peeled tomato cut in very small squares, and some chopped chervil. Put in consomme just before dishing up. Poached eggs, Diane. Line a tartelette mould with paste and fill with raw white beans to support the walls, and bake in oven. Then throw out the beans and fill with tomatoes saute in butter, place a poached egg on top, cover with Hollandaise sauce, and put in hot oven for a second. Tripe a la Creole. Cut two pounds of boiled tripe in strips, put in cas- serole one pint of Creole sauce and boil for thirty minutes. Serve with boiled rice. Potage Alexandra. Half veloute of chicken and half cream of potatoes
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