Chicken Consomme
From French dishes for American tables, 1886
Presented as published in 1886. 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
132Calories
4 gProtein
30 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories132 kcal
Protein3.5 g
Carbohydrates30 g
Fiber6.5 g
Sugars15 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium158 mg
Potassium850 mg
Calcium169 mg
Iron0.5 mg
Magnesium58 mg
Phosphorus111 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A501 mcg
Vitamin E0.4 mg
Vitamin K8.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate112 mcg
Choline14 mg
Caffeine0 mg
Water2225 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 5. The excerpt below is the record exactly as published.
Chicken Consomme. Take a chicken, cut it in pieces and put in a saucepan with two quarts of water, and let it simmer gently until the scum begins to rise, skim until every particle is re- moved ; then add salt, a carrot, an onion, a turnip, and a little celery
Cook this with the app: pantry check, scaling, and the assistant.