Cold Consomme

Name: Cold Consomme
Ingredients: one pound of knuckle of veal; two pounds of shin of beef; one soup fowl; three pounds of lean topside of beef; one carrot; one stick of celery; two leeks; one onion; a little parsley; eight peppercorns; two cloves

From A second Dudley book of cookery and other recipes, 1914

Must not be allowed to set in a jelly; should be served in liquid form, but cold.

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

4205Calories

584 gProtein

30 gCarbs

197 gFat

Full nutrition (34 nutrients)

Calories4205 kcal

Protein584 g

Carbohydrates30 g

Fiber14 g

Sugars15 g

Total Fat197 g

Saturated Fat76 g

Monounsaturated Fat89 g

Polyunsaturated Fat11 g

Omega-30.2 g

Cholesterol1869 mg

Sodium2015 mg

Potassium10262 mg

Calcium628 mg

Iron56 mg

Magnesium649 mg

Phosphorus5744 mg

Zinc137 mg

Copper2.5 mg

Manganese7.2 mg

Vitamin D2.3 mcg

Vitamin C15 mg

Vitamin A525 mcg

Vitamin E6.6 mg

Vitamin K60 mcg

Vitamin B615 mg

Vitamin B1265 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)6 mg

Niacin (B3)160 mg

Folate215 mcg

Choline1413 mg

Caffeine0 mg

Water2306 g

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 10. The excerpt below is the record exactly as published.

COLD CONSOMME /^|NE pound of knuckle of veal, two pounds of shin of beef (no bone), one soup fowl, three pounds of lean topside of beef, one carrot, one stick of celery, two leeks, one onion, a little parsley, eight peppercorns, and two cloves

Cook this with the app: pantry check, scaling, and the assistant.