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Clear Consomme with Fried Onions
From Cooking for profit, 1886
Serves 6
Requires practice to fry onions successfully.
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
448Calories
5 gProtein
24 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories448 kcal
Protein4.5 g
Carbohydrates24 g
Fiber0.5 g
Sugars2.9 g
Total Fat37 g
Saturated Fat14 g
Monounsaturated Fat16 g
Polyunsaturated Fat4.3 g
Cholesterol37 mg
Sodium611 mg
Potassium164 mg
Calcium16 mg
Iron1.8 mg
Magnesium14 mg
Phosphorus53 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.9 mcg
Vitamin C2.5 mg
Vitamin A13 mcg
Vitamin E0.9 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate44 mcg
Choline26 mg
Caffeine0 mg
Water91 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 293. The excerpt below is the record exactly as published.
some onions in slices across and separate the siices into rings; throw these into a pan of flour and dust well; then into clean hot lard, and let fry yel- low and dry. Drain free from grease, and put a small proportion in each plate as served. It requires a little practice to fry onions this way successfully just as it does to fry Saratoga chips. Claremont is the name of a place and a palace. 982~-Pike, a la Genoise. Place the fish in the baking pan with- out splitting open, but scored across where the portions are to be taken off. Slice a small carrot, piece of turnip, an onion and stalk of celery into the pan, and cut a slice of fat salt pork and mix in. Add a bayleaf, salt, pepper and a pint of soup stock
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