Calf's-foot Consomme

Name: Calf's-foot Consomme
Ingredients: 2 calf's feet; 2 ounces veal; a little nutmeg; a few blades of mace; salt to taste; in 3 quarts of water

From Cold dishes for hot weather, 1896

Presented as published in 1896. 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

82Calories

11 gProtein

0 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories82 kcal

Protein11 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat3.8 g

Saturated Fat1.6 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat0.3 g

Cholesterol46 mg

Sodium132 mg

Potassium207 mg

Calcium94 mg

Iron0.5 mg

Magnesium42 mg

Phosphorus115 mg

Zinc1.7 mg

Copper0.3 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120.8 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4.3 mg

Folate7.4 mcg

Choline0 mg

Caffeine0 mg

Water2877 g

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 1. The excerpt below is the record exactly as published.

calf's-foot consomme Boil 2 calf's feet, 2 ounces veal, a little nut- meg, a few blades of mace, and salt to taste, in 3 quarts of water

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