gluten-freenut-freesoy-freeshellfish-free
Chicken Consomme with Custard
From Lowney's cook book, 1907
Serves 6
Presented as published in 1907. 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
61Calories
6 gProtein
7 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories61 kcal
Protein5.9 g
Carbohydrates7.3 g
Fiber1.6 g
Sugars2.6 g
Total Fat1.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol2.4 mg
Sodium2169 mg
Potassium287 mg
Calcium48 mg
Iron0.9 mg
Magnesium12 mg
Phosphorus67 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C6 mg
Vitamin A93 mcg
Vitamin E1.3 mg
Vitamin K3.5 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate11 mcg
Choline7.3 mg
Caffeine0 mg
Water235 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 23. The excerpt below is the record exactly as published.
Chicken Consomme with Custard ^ cup milk salt, cayenne 1 slice onion bit of bay leaf I teaspoon Worcestershire sauce 1 egg 6 cups consomme
Cook this with the app: pantry check, scaling, and the assistant.