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Potage Ruffo
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
640Calories
24 gProtein
131 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories640 kcal
Protein24 g
Carbohydrates131 g
Fiber6.9 g
Sugars27 g
Total Fat3 g
Saturated Fat0.7 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol0 mg
Sodium1654 mg
Potassium2045 mg
Calcium70 mg
Iron3.7 mg
Magnesium102 mg
Phosphorus332 mg
Zinc2.4 mg
Copper0.7 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A59 mcg
Vitamin E1.1 mg
Vitamin K9.6 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5.1 mg
Folate22 mcg
Choline38 mg
Caffeine0 mg
Water444 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 194. The excerpt below is the record exactly as published.
Potage Ruffo Queen olives Bouillabaisse Marseillaise Roast leg of lamb Corn a la Marie Potato croquettes Lima beans in butter Chicory and romaine salad Vanilla ice cream Lady cake Demi tasse Baked oysters, Cruyere. Season one dozen oysters on the half shell with salt and pepper, lay on each a very thin slice of Swiss cheese, put a small bit of butter on top, and bake in a very hot oven for six minutes. Serve in the shells, on a platter, garnished with quartered lemons. Mirlitons au rhum. Beat until very light, six eggs, six ounces of pow- dered sugar, and six ounces of almonds chopped very fine. Then add two tablespoonfuls of rum, one ounce of flour, and four ounces of melted butter. Pour into tartalette moulds, that have been lined with very thin dough. Dust the tops with powdered sugar, and bake in a rather hot oven. Glace the tops with thin icing flavored with rhum. Potage Ruffo. Mix one quart of puree of tomato soup with one pint of consomme, add one-half pound of macaroni
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