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Potaoes

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 16 ingredients

  1. Artichokes
  2. Cut
  3. French bread
  4. ten new laid eggs
  5. Sherry
  6. a teaspoonful of sugar
  7. Onions
  8. a pint of sprue grass
  9. a teaspoonful of salt
  10. Water
  11. three ounces of butter
  12. Turnips
  13. Vinegar
  14. one head of celery
  15. two middle-sized carrots
  16. Must
Contains CeleryGlutenEggsMilkSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Turnip Source of vitamin C · Source of protein

    Source of vitamin C · 21 mg per 100 g, 26% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 0.9 g per 100 g, 13% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Turnips, raw”, USDA FoodData Central.

  2. Celery High in vitamin K · Source of folate · Source of protein

    High in vitamin K · 29 µg per 100 g, 39% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of folate · 36 µg per 100 g, 18% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    Source of protein · 0.7 g per 100 g, 20% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Celery, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. young fresh peas, skim it well ;
  2. half an hour's ebullition will suffice for this delicious soup, and the flavour of the vegetables will be fully preserved ;
  3. season with a teaspoonful of salt and two of sugar.
  4. No.
  5. 153.
  6. Potage aux pointes cTJsperges et (Eufa pocAes.
  7. Poach ten new laid eggs in salt water and vinegar, rather hard, trim them, put them into the tureen, with half a pint of sprue grass, put three quarts of clarified consomme (No.
  8. 134) to boil;
  9. put into it for three minutes a fowl just roasted ;
  10. when you take it out add twelve leaves of tarragon, skim it well, season with a little salt and sugar, pour it gently over the eggs, an<} be careful not to break them ;
  11. your potage will have a most beautiful flavour of fowl, and the fowl will be as good as before for many made dishes.
  12. This soup must be of the colour of pale sherry.
  13. • No.
  14. 154.
  15. Potage a la Brunoise.
  16. Cut two middle-sized carrots, two turnips, and four Jerusalem artichokes into thin slices, lay them separately upon a table and cut each piece through with a small diamond cutter ;
  17. add one head of celery cut in small diamondshaped pieces, and about a dozen very small onions peeled ;
  18. put altogether into a stewpan with three ounces of butter and a teaspoonful of sugar ;
  19. pass them over a brisk fire until the water from the vegetables is quite dried up, and the butter and sugar form a glaze over them ;
  20. put them into a clean stewpan with four quarts of clarified consomme (No.
  21. 134) ;
  22. toast a piece of French bread very brown, but not burnt, put it into the soup five minutes without breaking ;
  23. when the vegetables are tender it is ready to serve ;
  24. add about three tablespoonfuls of brown gravy (No.
  25. 135), and put a few pieces of very white cauliflower into the tureen.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Vegetable peeler
  • Slotted spoon