Potage Jacquelaine
From Fifty dinners, 1895
Use small dice or balls for vegetables.
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
356Calories
23 gProtein
34 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories356 kcal
Protein23 g
Carbohydrates34 g
Fiber2.3 g
Sugars13 g
Total Fat14 g
Saturated Fat2.3 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.6 g
Cholesterol21 mg
Sodium1036 mg
Potassium919 mg
Calcium34 mg
Iron2.3 mg
Magnesium44 mg
Phosphorus236 mg
Zinc1.4 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C3.3 mg
Vitamin A105 mcg
Vitamin E1.3 mg
Vitamin K12 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)12 mg
Folate116 mcg
Choline76 mg
Caffeine0 mg
Water718 g
As published
This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 66. The excerpt below is the record exactly as published.
Potage Jacquelaine. Saumon marine. Longe d’agneau aux petits pois. Compote de Agues. Bamequlns ^ la Bombay. Thicken a pint and a half of broth (made from six- pennyworth of chicken giblets, and one pound of veal stock meat, with vegetables in proportion), using three-quarters of an ounce of arrow- root for the operation ; pass through the hair sieve, stir in the yolk of an egg beaten up with a tablespoonful of cream, two ounces of boiled rice, and four tables.poonfuls of separately prepared spring vegetables
Cook this with the app: pantry check, scaling, and the assistant.