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Salad Francillon

Name: Salad Francillon
Yield: 3 servings
Ingredients: 1 pound of small potatoes; 1 pint of consomme; 3 dozen small oysters; 1/2 pound of truffles; 2 gills of sherry; a slice of onion

From With a saucepan over the sea, 1902

Serves 3

Serve ice cold.

Presented as published in 1902. 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

579Calories

13 gProtein

71 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories579 kcal

Protein13 g

Carbohydrates71 g

Fiber7.7 g

Sugars32 g

Total Fat26 g

Saturated Fat14 g

Monounsaturated Fat9.5 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol40 mg

Sodium1276 mg

Potassium1068 mg

Calcium211 mg

Iron11 mg

Magnesium94 mg

Phosphorus255 mg

Zinc2.2 mg

Copper1.8 mg

Manganese2.6 mg

Vitamin D0 mcg

Vitamin C12 mg

Vitamin A109 mcg

Vitamin E1.4 mg

Vitamin K4.7 mcg

Vitamin B60.5 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.6 mg

Folate34 mcg

Choline7 mg

Caffeine11 mg

Water371 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 53. The excerpt below is the record exactly as published.

SALAD FRANCILLON. (Paris.) Pare and slice i pound of small potatoes. Cook them slowly in i pint of consomme for 20 min- utes, until tender but not broken. Then drain them and set aside. Parboil 3 dozen small oys- ters. Wash, peel, and slice thinly ^ pound of truffles. Cover them with 2 gills of sherry, add a slice of onion

Cook this with the app: pantry check, scaling, and the assistant.