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Potage Kroumir
From The Hotel St. Francis cook book, 1919
Serves 2
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
740Calories
5 gProtein
180 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories740 kcal
Protein4.6 g
Carbohydrates180 g
Fiber4.6 g
Sugars29 g
Total Fat1.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium1118 mg
Potassium1680 mg
Calcium69 mg
Iron4.1 mg
Magnesium43 mg
Phosphorus102 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C38 mg
Vitamin A59 mcg
Vitamin E1 mg
Vitamin K9.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)2.5 mg
Folate6.1 mcg
Choline40 mg
Caffeine0 mg
Water256 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 40. The excerpt below is the record exactly as published.
Potage Kroumir Aiguillettes of sole, mariniere Chicken, Montmorency Artichokes with melted butter Chiffonnade salad Kirschwasser jelly Lady fingers Coffee Mutton chops, Daumont. Bread four mutton chops and fry in a flat saute pan. Dish up on a long platter, and garnish with artichoke bottoms filled with cauliflower. Pour sauce Perigueux around the chops. Artichokes filled with cauliflower. Remove the leaves and trim the bot- toms of four cold artichokes. Cut in four a boiled and well-seasoned cauli- flower, squeeze out the water, and use to fill the artichoke bottoms. Cover with a little thick cream sauce, sprinkle with grated cheese, place small bits of butter on top of each, put on a buttered pan with a spoonful of bouillon, and bake in the oven. Potage Kroumir. One quart of puree of tomato soup mixed with one pint of consomme tapioca
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