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Clear Soup with Poached Eggs (Consomme h l lmperatrice)
From Cookery for every household, 1914
Serves 1
One egg and half a pint of soup should be allowed per person.
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
289Calories
26 gProtein
2 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories289 kcal
Protein26 g
Carbohydrates1.6 g
Fiber0 g
Sugars0.7 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium350 mg
Potassium292 mg
Calcium113 mg
Iron3.6 mg
Magnesium24 mg
Phosphorus399 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0.1 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water176 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 with Poached Eggs (Consomme h l lmperatrice) 1 qt. clear stock or consomme. 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.