gluten-freeegg-freesoy-freefish-freeshellfish-free
Potage Reine Margot
From The Hotel St. Francis cook book, 1919
Serves 4
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
437Calories
9 gProtein
15 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories437 kcal
Protein9.2 g
Carbohydrates15 g
Fiber3.7 g
Sugars0.2 g
Total Fat38 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat3.8 g
Cholesterol64 mg
Sodium233 mg
Potassium459 mg
Calcium124 mg
Iron1.3 mg
Magnesium87 mg
Phosphorus208 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A15 mcg
Vitamin E0 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate2.5 mcg
Choline5.3 mg
Caffeine0 mg
Water89 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 282. The excerpt below is the record exactly as published.
Potage Reine Margot Celery Boiled salmon, sauce Riche Olivette potatoes Breast of chicken, Alexandra Hearts of lettuce Philadelphia ice cream Assorted cakes Coffee Sweet-and-sour bananas. Put six ounces of brown sugar and some pepper berries tied in cheese cloth, in one quart of vinegar and bring to the boiling point. Then add three sliced green peppers and boil for two minutes, add six sliced pimentos and remove the pepper berries. Peel one dozen bananas and put them in an earthern jar and pour the boiling vinegar and peppers over them. Let stand for twelve hours and serve cold. Consomme Massenet. Garnish the consomme with boiled carrots cut in half-moon shape, and boiled macaroni cut in pieces one-half inch long. Sprinkle with chopped chervil. Blood pudding. Made of pork blood, etc., and may be obtained from your butcher. Broil or fry in butter. Potage Reine Margot. To cream of chicken add some almonds mashed fine, mixed with a little cream
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.