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Potage Champenoise
From The Hotel St. Francis cook book, 1919
Serves 3
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
462Calories
16 gProtein
75 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories462 kcal
Protein16 g
Carbohydrates75 g
Fiber12 g
Sugars1 g
Total Fat13 g
Saturated Fat5.1 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat3.5 g
Cholesterol41 mg
Sodium1665 mg
Potassium1784 mg
Calcium391 mg
Iron20 mg
Magnesium127 mg
Phosphorus371 mg
Zinc1.7 mg
Copper2.9 mg
Manganese4.5 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A178 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.9 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.6 mg
Folate45 mcg
Choline1.9 mg
Caffeine0 mg
Water551 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 227. The excerpt below is the record exactly as published.
Potage Champenoise. Mix one quart of cream of potatoes with one quart of cream of celery. Add as garniture one-half cup of carrots
Cook this with the app: pantry check, scaling, and the assistant.