Amber Soup or Consomme

Name: Amber Soup or Consomme
Ingredients: Soup bone (2 pounds); 1 medium sized chicken; 1 small slice of ham; 1 small parsnip; 1/2 stalk celery; 3 cloves; 1 onion; 2 sprigs of parsley; 1 small carrot; 1 gallon of cold water; pepper; salt

From Raleigh recipe book, 1925

Serve with a slice of lemon in each plate.

Presented as published in 1925. 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

2415Calories

315 gProtein

50 gCarbs

108 gFat

Full nutrition (34 nutrients)

Calories2415 kcal

Protein315 g

Carbohydrates50 g

Fiber15 g

Sugars20 g

Total Fat108 g

Saturated Fat36 g

Monounsaturated Fat39 g

Polyunsaturated Fat9.5 g

Omega-30.8 g

Cholesterol939 mg

Sodium869 mg

Potassium2951 mg

Calcium390 mg

Iron30 mg

Magnesium321 mg

Phosphorus1794 mg

Zinc52 mg

Copper1.7 mg

Manganese9.7 mg

Vitamin D2.5 mcg

Vitamin C35 mg

Vitamin A679 mcg

Vitamin E9.2 mg

Vitamin K98 mcg

Vitamin B62 mg

Vitamin B1218 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.7 mg

Niacin (B3)30 mg

Folate144 mcg

Choline156 mg

Caffeine0 mg

Water4766 g

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 1. The excerpt below is the record exactly as published.

AMBER SOUP OR CONSOMME (From Mrs. John Devereux's Written Recipe Book) Soup bone (2 pounds) 1 small parsnip 1 medium sized chicken V2 stalk celery 1 small slice of ham 3 cloves 1 onion. pepper 2 sprigs of parsley salt 1 small carrot 1 gallon of cold water

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