vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potage St. Germain (France)
From With a saucepan over the sea, 1902
Serves 3
Presented as published in 1902. 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
475Calories
17 gProtein
32 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories475 kcal
Protein17 g
Carbohydrates32 g
Fiber12 g
Sugars13 g
Total Fat39 g
Saturated Fat17 g
Monounsaturated Fat7 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol227 mg
Sodium80 mg
Potassium698 mg
Calcium134 mg
Iron3.7 mg
Magnesium78 mg
Phosphorus332 mg
Zinc3.1 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0.7 mcg
Vitamin C79 mg
Vitamin A132 mcg
Vitamin E0.6 mg
Vitamin K71 mcg
Vitamin B60.5 mg
Vitamin B120.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.1 mg
Folate143 mcg
Choline153 mg
Caffeine0 mg
Water261 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 13. The excerpt below is the record exactly as published.
POTAGE ST. GERMAIN. (France.) Cook I quart fresh peas in water to cover, with some parsley, i leek, and ^ ounce butter, added. Press all through a sieve. Stir in i pint of hot stock, chicken or veal, with yolks of 2 eggs, pepper, salt, and a little nutmeg. Add j^ a tea- spoonful of sugar and i cup of boiling crea
Cook this with the app: pantry check, scaling, and the assistant.