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Puree Camelia
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
Nutrition per serving
562Calories
25 gProtein
55 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories562 kcal
Protein25 g
Carbohydrates55 g
Fiber17 g
Sugars22 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol70 mg
Sodium469 mg
Potassium1076 mg
Calcium92 mg
Iron5.1 mg
Magnesium113 mg
Phosphorus419 mg
Zinc4.2 mg
Copper0.7 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C122 mg
Vitamin A312 mcg
Vitamin E1.1 mg
Vitamin K78 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)11 mg
Folate213 mcg
Choline120 mg
Caffeine0 mg
Water534 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 112. The excerpt below is the record exactly as published.
Puree Camelia Radishes. Salted almonds Boiled salmon, Hollandaise Potatoes natural Roast tame duckling Apple sauce Potatoes au gratin Cold asparagus, mustard sauce Chocolate ice cream Lady fingers Coffee Puree Camelia. Boil two pounds of green peas in one quart of chicken broth ; with the addition of a bouquet garni. When the peas are soft remove the bouquet, and strain the soup through a fine sieve. Put back in casserole, bring to a boil, season with salt and white pepper; and add three ounces of sweet butter
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