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Potage Venitienne
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
98Calories
9 gProtein
7 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories98 kcal
Protein9.2 g
Carbohydrates7.1 g
Fiber0.2 g
Sugars1.6 g
Total Fat3.4 g
Saturated Fat1.4 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol97 mg
Sodium585 mg
Potassium217 mg
Calcium99 mg
Iron2.7 mg
Magnesium9.1 mg
Phosphorus120 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.8 mcg
Vitamin C0.8 mg
Vitamin A50 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate20 mcg
Choline80 mg
Caffeine0 mg
Water240 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 9. The excerpt below is the record exactly as published.
Potage Venitienne Aiguillettes of bass, a la Russe Beef steak, Provenc,ale Georgette potatoes Lettuce and tomato salad Fancy ice cream Assorted cakes Coffee Oyster stew. Put in a pot six oysters with their own juice, bring to the boiling point, and skim. Then add one cup of boiling milk, one ounce of sweet butter, and salt. Serve crackers separate. Eggs Gambetta. Dip four cold poached eggs in some beaten eggs, then in bread crumbs, and fry in swimming fat. Place on toast, garnish with boiled calf's brains and sliced truffles, and serve with Madeira sauce. Potage Venitienne. Beat two spoonfuls of farina, two whole eggs and a half cup of milk together, stir into one quart of boiling consomme
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