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Potage Andalouse
From The Hotel St. Francis cook book, 1919
Serves 4
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
146Calories
9 gProtein
0 gCarbs
12 gFat
Full nutrition (27 nutrients)
Calories146 kcal
Protein8.7 g
Carbohydrates0 g
Fiber0 g
Total Fat12 g
Saturated Fat4.9 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat0.5 g
Cholesterol37 mg
Sodium30 mg
Potassium134 mg
Calcium4 mg
Iron0.9 mg
Magnesium8.5 mg
Phosphorus77 mg
Zinc1.8 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate3.5 mcg
Water29 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 12. The excerpt below is the record exactly as published.
Potage Andalouse Ripe olives Fillet of Spanish mackerel, Montebello Olivette potatoes Leg of lamb, au jus Mixed string beans Tomato salad Vanilla custard pie Coffee Pain mane. Small dinner rolls, split, toasted, and filled with a puree of sweet-and-sour bananas, and garnished with pimentos. Fresh vegetable salad. For this salad use any kind of fresh vegetables in season, such as string beans, Lima beans, carrots, cauliflower, asparagus, Brussels sprouts, tomatoes, peas, boiled celery, boiled celery roots, spring turnips, Jerusalem artichokes, fresh buttons of artichokes, etc. Place them in separate bouquets in a salad bowl, and use French dressing, or any other dressing desired. Potage Andalouse. To veloute of beef add some cooked tapioca
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