Potage Camilla

Name: Potage Camilla
Ingredients: a pint and a half of clear giblet or veal broth; two tablespoonfuls of finely pulverised tapioca; a finely cut garnish of young carrot; turnip; French beans (in thin strips separately cooked)

From Fifty dinners, 1895

Presented as published in 1895. 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

366Calories

14 gProtein

74 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories366 kcal

Protein14 g

Carbohydrates74 g

Fiber21 g

Sugars6.7 g

Total Fat1.7 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.8 g

Cholesterol0 mg

Sodium78 mg

Potassium1139 mg

Calcium173 mg

Iron2.3 mg

Magnesium119 mg

Phosphorus243 mg

Zinc1.5 mg

Copper0.3 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C34 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.8 mg

Folate228 mcg

Choline0.2 mg

Caffeine0 mg

Water282 g

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 64. The excerpt below is the record exactly as published.

Potage Camilla. Truites ^ la meunifere. Entrecote & la Tyrolienne. “Pnme pudding.” Biscuit k I’Ecossaise. For this a pint and a half of c/ear giblet or veal broth must be prepared. When ready boil up in it two tablespoonfuls of finely pulverised tapioca (Groult’s recommended), simmer for twenty- five minutes, and strain, add a finely cut garnish of young carrot, turnip, and French beans (in thin strips separately cooked)

Cook this with the app: pantry check, scaling, and the assistant.