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Purée d'Oseille et de Semoule à la Crème
From A guide to modern cookery, 1909
Serves 2
All other particulars remain the same.
Presented as published in 1909. 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
436Calories
13 gProtein
36 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories436 kcal
Protein13 g
Carbohydrates36 g
Fiber1.4 g
Sugars0.2 g
Total Fat26 g
Saturated Fat14 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol246 mg
Sodium83 mg
Potassium200 mg
Calcium72 mg
Iron1.8 mg
Magnesium24 mg
Phosphorus203 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C19 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.9 mg
Folate95 mcg
Choline147 mg
Caffeine0 mg
Water103 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 133. The excerpt below is the record exactly as published.
one pint of boiling milk or white consommé (according as to whether the preparation be a Lenten one or not). Let the vermicelli poach gently for twenty-five minutes, and then add four table- spoonfuls of sorrel cooked in butter. Rub the whole through tammy; finish the purée with suffi- cient milk or thin cream; heat until the boil is reached, and, when about to serve, complete by means of a leason composed of the yolks of two eggs and one-quarter pint of very fresh cream. For the garnish, refer to the remarks under No. 646. 643—PUREE D’OSEILLE ET DE SAGOU A LA CREME Proceed exactly as directed in the preceding recipe; but instead of vermicelli use three oz. of sago. Allow the usual time for cooking, and add the same quantity of sorrel cooked in butter. Use the same quantities of milk or consommé in order to bring the purée to the proper consistence, and make use of a precisely similar leason. 644—PUREE D’OSEILLE ET DE SEMOULE A LA CREME The same as the above, but use three oz. of semolina
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