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Colbert Consomme
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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
131Calories
14 gProtein
2 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories131 kcal
Protein14 g
Carbohydrates2 g
Fiber0 g
Sugars0.3 g
Total Fat7.1 g
Saturated Fat2.3 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.4 g
Cholesterol278 mg
Sodium754 mg
Potassium232 mg
Calcium50 mg
Iron1.8 mg
Magnesium9 mg
Phosphorus174 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D1.5 mcg
Vitamin C0.8 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate28 mcg
Choline176 mg
Caffeine0 mg
Water250 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 459. The excerpt below is the record exactly as published.
Colbert Consomme (a la Colbert). — Put six poached eggs into lqt. of boiling Consomme
Cook this with the app: pantry check, scaling, and the assistant.