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Cold Consomme in Cups (Consomme froid en tasse) a la Gimo
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
783Calories
35 gProtein
75 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories783 kcal
Protein35 g
Carbohydrates75 g
Fiber14 g
Sugars49 g
Total Fat40 g
Saturated Fat22 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol63 mg
Sodium152 mg
Potassium527 mg
Calcium321 mg
Iron2.9 mg
Magnesium72 mg
Phosphorus218 mg
Zinc2.1 mg
Copper0.6 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C129 mg
Vitamin A173 mcg
Vitamin E2.4 mg
Vitamin K7.1 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)0.8 mg
Folate24 mcg
Choline8.5 mg
Caffeine18 mg
Water326 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 42. The excerpt below is the record exactly as published.
ld Consomme in Cups ( Consomme froid en tasse ) a la Gimo Make a rich consomme [see recipe: How to make a Rich Con¬ somme]; clear; flavor with sherry; season with pepper and salt to taste; put on a platter the cups that are going to be used; fill them three quarters full; put carefully in the icebox to get settled. When the consomme has jellied, take the cups out; decorate half of them with a daisy of cooked white of egg and the other half with a daisy of truffles, with the centres made from the lemon peel
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Cook this with the app: pantry check, scaling, and the assistant.