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Clear Soup aux (Eufs Files) (Consomme aux (Eufs Files)
From Cookery for every household, 1914
Serves 1
The batter should look like golden threads in the soup.
Presented as published in 1914. 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
216Calories
10 gProtein
20 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories216 kcal
Protein9.9 g
Carbohydrates20 g
Fiber0 g
Sugars0.2 g
Total Fat10 g
Saturated Fat4.6 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol201 mg
Sodium141 mg
Potassium133 mg
Calcium43 mg
Iron2.3 mg
Magnesium14 mg
Phosphorus138 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C0.1 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.8 mg
Folate64 mcg
Choline147 mg
Caffeine0 mg
Water73 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 106. The excerpt below is the record exactly as published.
Clear Soup aux (Eufs Files (Consommd aux (Eufs Files) 1 qt. clear stock or con- somme. 1 egg. 1 dessert-sp. flour. 1 table-sp. cream. Salt. Pepper, milk or Put the flour, pepper, and salt into a basin, drop in the egg and mix well with a wooden spoon until perfectly smooth. Then pour in the milk, and if time permits allow this batter to stand a short time before using. Put the clear soup into a saucepan and bring it to the boil. Strain the batter through a fine strainer into it and cook about 10 minutes. The batter should look like golden threads in the soup. Probable cost, 2s. Quantity, 2 pints. 130. Clear Soup with Poached Eggs (Consomme h l lmperatrice) 1 qt. clear stock or consomme
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