gluten-freenut-freeegg-freesoy-free
Chicken and Oyster Consommé
From Boston Cooking-School cook book, 1896
Serves 4
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
450Calories
15 gProtein
15 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories450 kcal
Protein15 g
Carbohydrates15 g
Fiber0 g
Sugars4.5 g
Total Fat36 g
Saturated Fat19 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat1.2 g
Cholesterol147 mg
Sodium1046 mg
Potassium527 mg
Calcium135 mg
Iron6.2 mg
Magnesium37 mg
Phosphorus234 mg
Zinc49 mg
Copper3.7 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A18 mcg
Vitamin E1.1 mg
Vitamin K3.8 mcg
Vitamin B60.2 mg
Vitamin B1211 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.9 mg
Folate21 mcg
Choline102 mg
Caffeine0 mg
Water409 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 67. The excerpt below is the record exactly as published.
CHICKEN AND OYSTER CONSOMME 1 pint oysters 1 teaspoon salt Y% cup cold water Few grains cayenne 4 cups Chicken Stock (p. 151) 1% cup cream
Cook this with the app: pantry check, scaling, and the assistant.