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Puree of White Bean Soup, Allemande
From The Hotel St. Francis cook book, 1919
Serves 1
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
864Calories
54 gProtein
3 gCarbs
75 gFat
Full nutrition (34 nutrients)
Calories864 kcal
Protein54 g
Carbohydrates2.8 g
Fiber1.3 g
Sugars2.8 g
Total Fat75 g
Saturated Fat23 g
Monounsaturated Fat30 g
Polyunsaturated Fat13 g
Omega-30.4 g
Cholesterol210 mg
Sodium2217 mg
Potassium1383 mg
Calcium95 mg
Iron4.5 mg
Magnesium100 mg
Phosphorus559 mg
Zinc7.1 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D4.2 mcg
Vitamin C0 mg
Vitamin A81 mcg
Vitamin E3 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.8 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)16 mg
Folate6 mcg
Choline158 mg
Caffeine0 mg
Water170 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 185. The excerpt below is the record exactly as published.
Puree of white bean soup, Allemande Plain celery Sand dabs, meuniere Sugar-cured ham glace, champagne sauce Spinach in cream Potatoes au gratin Wine jelly with whipped cream Assorted cakes Coffee Omelette Imperatrice. Slice a breast of boiled chicken, and mix with half a cup of cream sauce. Season with salt and pepper. Make the omelet, and before turning over on platter lay the chicken stew in the center. Pour thin cream sauce around the omelet. Puree of white bean soup, Allemande. Make a puree of white beans as described elsewhere. Add four Frankfort sausages
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