Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Clear Soup or Cold Consomme
From Delta Gamma cook book, 1922
Serves 7
A glass of sherry can be added for flavor.
A modern interpretation · AI-generated from the original record
Ingredients
- 3 pounds lean veal
- 2 onions
- 3 pounds lean beef
- 2 stalks celery
- 1 slice ham or ham bone
Method
Mince ham or crack ham bone.
Put meats and seasoning in cold water, bring to boil, then simmer for 6-7 hours.
Strain, cool, and remove fat.
Heat stock with unbeaten egg white and shell, boil for 5 minutes, strain again.
Season before serving.
Nutrition per serving
599Calories
81 gProtein
4 gCarbs
28 gFat
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 2. The excerpt below is the record exactly as published.
Clear Soup or Cold Consomme 3 pounds lean veal 2 onions 3 pounds lean beef 2 stalks celery 1 slice ham or hani bon
Cook this with the app: pantry check, scaling, and the assistant.