gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Purée de Haricots Verts (Cormeilles)
From A guide to modern cookery, 1909
Serves 3
Can also be prepared as a velouté or cream.
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
398Calories
22 gProtein
75 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories398 kcal
Protein22 g
Carbohydrates75 g
Fiber24 g
Sugars0.8 g
Total Fat9.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat1.1 g
Cholesterol22 mg
Sodium437 mg
Potassium1394 mg
Calcium167 mg
Iron3.7 mg
Magnesium154 mg
Phosphorus318 mg
Zinc2 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate192 mcg
Choline12 mg
Caffeine0 mg
Water389 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 132. The excerpt below is the record exactly as published.
one and one-half Ibs. of French beans and keep them very green. After having well drained them, stew them for ten or twelve minutes in one oz. of butter, moisten with one pint of white consommé, and add two medium-sized minced potatoes for the thickening. Q 2 228 GUIDE TO MODERN COOKERY Set to cook gently, rub through tammy, rectify the con- sistence of the purée with a little boiled milk, despumate, and add butter when dishing up. Garnish with two tablespoonfuls of cooked French beans
Cook this with the app: pantry check, scaling, and the assistant.