pescatariangluten-freenut-freesoy-freefish-free
Soubise (for stuffing crabs, etc.)
From The Hotel St. Francis cook book, 1919
Serves 4
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
458Calories
15 gProtein
88 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories458 kcal
Protein15 g
Carbohydrates88 g
Fiber8.4 g
Sugars19 g
Total Fat17 g
Saturated Fat1.9 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol219 mg
Sodium93 mg
Potassium794 mg
Calcium149 mg
Iron4.3 mg
Magnesium65 mg
Phosphorus297 mg
Zinc2 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D1 mcg
Vitamin C33 mg
Vitamin A80 mcg
Vitamin E0.7 mg
Vitamin K2 mcg
Vitamin B60.7 mg
Vitamin B120.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.9 mg
Folate240 mcg
Choline178 mg
Caffeine0 mg
Water448 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 11. The excerpt below is the record exactly as published.
Soubise (for stuffing crabs, etc.). Slice a dozen onions, put in vessel with cold water and salt, bring to the boiling point, and allow to cool. Then put the onions in a well buttered casserole, add a half-pound of parboiled rice, a little salt, and two ounces of butter. Cover with a buttered paper and the casserole cover, put in oven and cook until soft. Then strain through a fine sieve ; put in a vessel and add two spoonsful of thick cream sauce, heat well, and bind with the yolks of four eggs
Cook this with the app: pantry check, scaling, and the assistant.