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Potage Grande Mere
From The Hotel St. Francis cook book, 1919
Serves 6
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
58Calories
2 gProtein
12 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories58 kcal
Protein2 g
Carbohydrates12 g
Fiber0.9 g
Sugars1.5 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium34 mg
Potassium413 mg
Calcium79 mg
Iron0.3 mg
Magnesium26 mg
Phosphorus54 mg
Zinc0.4 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C62 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K89 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.8 mcg
Choline1.5 mg
Caffeine0 mg
Water180 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 7. The excerpt below is the record exactly as published.
Potage Grande Mere Cold goosebreast with jelly Fillet of sole, royale Plain potted squab chicken Potatoes a la Reine Stuffed fresh mushrooms Hearts of romaine salad Pineapple ice cream Assorted cakes Coffee Oysters Yaquino. Season one dozen oysters on the deep shell, with salt and paprika, put on each a piece of butter and some chopped chives. Place in oven, bake, and serve very hot. Potage Grande Mere. Take equal parts of leeks, cabbage, onions and celery and cut in very small dices. Put in pot, cover with water, season with salt and pepper, and boil. When soft, add hot milk
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