Chicken Consomme with Macaroni Rings and Pimentos
From Fifty-two Sunday dinners, 1913
Presented as published in 1913. 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
957Calories
101 gProtein
82 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories957 kcal
Protein101 g
Carbohydrates82 g
Fiber3.1 g
Sugars9.7 g
Total Fat22 g
Saturated Fat6.5 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat5 g
Omega-30 g
Cholesterol20 mg
Sodium12526 mg
Potassium3644 mg
Calcium140 mg
Iron9.6 mg
Magnesium88 mg
Phosphorus1379 mg
Zinc5.3 mg
Copper2.3 mg
Manganese4.9 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A16 mcg
Vitamin E0.4 mg
Vitamin K1.1 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)47 mg
Folate97 mcg
Choline190 mg
Caffeine0 mg
Water1875 g
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 16. The excerpt below is the record exactly as published.
Chicken Consomme with Macaroni Rings and Pimentos Breast of Lamb Stuffed and Roasted Currant Jelly Sauce Sweet Potatoes, Southern Style Buttered String Beans Cabbage Salad Apple Cake with Lemon Sauce Boiled Coffee CHICKEN CONSOMME WITH MACARONI RINGS AND PIMENTOS 2 quarts Chicken Consomme. 3^ cup cooked macaroni. 1 tablespoon pimentos
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