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Purée d'Oseille et de Vermicelle à la Crème
From A guide to modern cookery, 1909
Serves 2
Refer to remarks for garnish options.
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
442Calories
14 gProtein
36 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories442 kcal
Protein14 g
Carbohydrates36 g
Fiber1.4 g
Sugars1.3 g
Total Fat26 g
Saturated Fat14 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol246 mg
Sodium86 mg
Potassium221 mg
Calcium73 mg
Iron1.7 mg
Magnesium32 mg
Phosphorus228 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C19 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K1.6 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.1 mg
Folate31 mcg
Choline147 mg
Caffeine0 mg
Water102 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.
PUREE D’OSEILLE ET DE VERMICELLE A LA CREME Sprinkle three oz. of well-separated vermicelli into 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
Cook this with the app: pantry check, scaling, and the assistant.