Potage d'Oseille a la Parisienne

Name: Potage d'Oseille a la Parisienne
Ingredients: Quarter of a pound of Sorrel after shredding; Two ounces of Butter; One pint of Bechamel; Twenty-four small squares of Bread

From High-class cookery recipes, 1897

Presented as published in 1897. 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

4276Calories

157 gProtein

755 gCarbs

111 gFat

Full nutrition (32 nutrients)

Calories4276 kcal

Protein157 g

Carbohydrates755 g

Fiber34 g

Sugars102 g

Total Fat111 g

Saturated Fat19 g

Monounsaturated Fat13 g

Polyunsaturated Fat27 g

Omega-32.9 g

Cholesterol171 mg

Sodium7745 mg

Potassium2486 mg

Calcium3668 mg

Iron50 mg

Magnesium445 mg

Phosphorus2221 mg

Zinc15 mg

Copper1.9 mg

Manganese9.2 mg

Vitamin C77 mg

Vitamin A397 mcg

Vitamin E0.4 mg

Vitamin K0.9 mcg

Vitamin B61.5 mg

Vitamin B122.6 mcg

Thiamin (B1)7.7 mg

Riboflavin (B2)5.1 mg

Niacin (B3)71 mg

Folate47 mcg

Caffeine0 mg

Water1023 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 4. The excerpt below is the record exactly as published.

Potage d'Oseille a la Parisienne, * Ingredients. Quarter of a pound of Sorrel after shredding. Two ounces of Butter. One pint of Bechamel. Twenty-four small squares of Bread

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