Chicken Consomme
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
60Calories
2 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories60 kcal
Protein1.7 g
Carbohydrates14 g
Fiber2.6 g
Sugars6.4 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6 mg
Potassium219 mg
Calcium35 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline9.2 mg
Caffeine0 mg
Water134 g
As published
This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 2. The excerpt below is the record exactly as published.
CHICKEN CONSOMME Boil a fowl, including the head and feet, nicely scalded and cleaned ; add to the liquor a blade of mace and an onion ; boil brisk- ly till the meat separates from the bones; strain off and place on the ice to cool. CONSOMME OF MUTTON Place 12 mutton shanks, 1 pound of lean beef, and an onion, with 4 quarts of water, in a saucepan, and allow to simmer for four hours. Strain off. When cold, place on the ice to harden, or it may be taken liquid. CONSOMME ROYAL Boil briskly for an hour the head and feet of four fowls, 1 pound of lean beef cut into small pieces, in 2 quarts of water, and add an onion, turnip, and salt
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Cook this with the app: pantry check, scaling, and the assistant.