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Potage Rossolnik
From A guide to modern cookery, 1909
Serves 6
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
171Calories
6 gProtein
34 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories171 kcal
Protein5.7 g
Carbohydrates34 g
Fiber3.4 g
Sugars5.4 g
Total Fat1.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium77 mg
Potassium1545 mg
Calcium156 mg
Iron0.7 mg
Magnesium90 mg
Phosphorus258 mg
Zinc1.7 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K188 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate40 mcg
Choline6 mg
Caffeine0 mg
Water734 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 147. The excerpt below is the record exactly as published.
POTAGE ROSSOLNIK Prepare (1) one quart of light, poultry velouté combined with cucumber juice; (2) ten pieces of parsley root and the same quantity of celery root, turned to the shape of small, new carrots, and split crosswise at their base; (3) twenty small lozenges of salted cucumber. Parboil the roots and the cucumber lozenges for fifteen minutes, and add them to the velouté when about to cook the latter. Cook the whole gently for forty minutes, despumating the velouté the while. Finish with one and one-half tablespoon- fuls of cucumber juic
Cook this with the app: pantry check, scaling, and the assistant.