Potage vierge
From The new practical cookery guide, 1913
Presented as published in 1913. 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
1963Calories
94 gProtein
36 gCarbs
159 gFat
Full nutrition (33 nutrients)
Calories1963 kcal
Protein94 g
Carbohydrates36 g
Fiber14 g
Sugars0.9 g
Total Fat159 g
Saturated Fat55 g
Monounsaturated Fat60 g
Polyunsaturated Fat17 g
Cholesterol409 mg
Sodium1795 mg
Potassium2134 mg
Calcium511 mg
Iron7.9 mg
Magnesium408 mg
Phosphorus1337 mg
Zinc8.3 mg
Copper1.5 mg
Manganese3.3 mg
Vitamin D0.2 mcg
Vitamin C5.4 mg
Vitamin A38 mcg
Vitamin E0.5 mg
Vitamin K9.9 mcg
Vitamin B61.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)30 mg
Folate27 mcg
Choline179 mg
Caffeine0 mg
Water552 g
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 40. The excerpt below is the record exactly as published.
Potage vierge — White cooked chicken meat, pounded with a few sweet almonds, diluted with chicken consomme, strained, and finished with cream
Cook this with the app: pantry check, scaling, and the assistant.