Potage Vert Pre
From The Hotel St. Francis cook book, 1919
Serves 3
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
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 161. The excerpt below is the record exactly as published.
Potage vert pre Smoked eels with rye bread Corned beef and cabbage Boiled potatoes Peach meringue Demi tasse Potage vert pre. Mix one pint of consomme tapioca with one quart ot puree of pea soup. Just before serving add some chopped chervil
Cook this with the app: pantry check, scaling, and the assistant.