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Andalusian Consomme
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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
64Calories
5 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories64 kcal
Protein5.2 g
Carbohydrates11 g
Fiber1 g
Sugars2.4 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium538 mg
Potassium310 mg
Calcium18 mg
Iron1.1 mg
Magnesium9.2 mg
Phosphorus43 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C5.1 mg
Vitamin A13 mcg
Vitamin E0.9 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate7.8 mcg
Choline6.1 mg
Caffeine0 mg
Water250 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 459. The excerpt below is the record exactly as published.
Andalusian Consomme (a l’Andalouse).- — Boil 3 table- spoonfuls of tapioca in lqt. of Consomme, add J pint of thin tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.