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Puree De Carottes Au Tapioca, otherwise Velours
From A guide to modern cookery, 1909
Serves 4
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
58Calories
3 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories58 kcal
Protein3.2 g
Carbohydrates11 g
Fiber2.4 g
Sugars2.8 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium357 mg
Potassium259 mg
Calcium29 mg
Iron0.6 mg
Magnesium7.8 mg
Phosphorus39 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C3.3 mg
Vitamin A661 mcg
Vitamin E0.8 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate12 mcg
Choline6.9 mg
Caffeine0 mg
Water184 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 131. The excerpt below is the record exactly as published.
PUREE DE CAROTTES AU TAPIOCA, otherwise VELOURS Make one pint of carrot purée as above, and poach two tablespoonfuls of tapioca in a pint of white consommé
Cook this with the app: pantry check, scaling, and the assistant.