Potage Romaine
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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
57Calories
3 gProtein
0 gCarbs
5 gFat
Full nutrition (7 nutrients)
Calories57 kcal
Protein2.8 g
Carbohydrates0.2 g
Total Fat4.9 g
Vitamin E1 mg
Riboflavin (B2)0.1 mg
Water8.9 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 5. The excerpt below is the record exactly as published.
POTAGE ROMAINE /^UT up a cos lettuce with a handful of chervil and one of tarragon. Pass these over a slow fire in a stewpan with a good piece of butter. Boil some rice until it opens and then mix it with the above. Then add a quart of rich milk and a little white pepper, and make a leason with yolk of egg as you serve
Cook this with the app: pantry check, scaling, and the assistant.