gluten-freenut-free
Consomme
From Miss Parloa's new cook book and marketing guide, 1880
Serves 20
This soup keeps well and serves as a foundation for various clear soups.
Presented as published in 1880. 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
- Eight pounds of a shin of veal
- eight pounds of the lower part of the round of beef
- half a cupful of butter
- twelve quarts of cold water
- half a small carrot
- two large onions
- half a head of celery
- thirty pepper-corns
- six whole cloves
- a small piece each of mace
- and cinnamon
- four sprigs each of parsley
- sweet marjoram
- summer savory
- thyme
- four leaves of sage
- four bay leaves
- about one ounce of ham
Method
Brown the meat in half the butter, add water, boil, skim, and simmer for 6 hours.
Fry the vegetables in the remaining butter, add to the pot with herbs and spices, cook for 1 hour, salt to taste, strain, and cool.
Skim off the fat in the morning.
Nutrition per serving
638Calories
73 gProtein
4 gCarbs
39 gFat
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 29. The excerpt below is the record exactly as published.
Consomme. Eight pounds of a shin of veal, eight pounds of the lower part of the round of beef, half a cupful of butter, twelve quarts of cold water, half a small carrot, two large onions, half a head of celery, thirty pepper-corns, six whole cloves, a small piece each of mace and cinnamon, four sprigs each of parsley, sweet marjoram, summer savory and thyme, four leaves of sage, four bay leaves, about one ounce of ham
Cook this with the app: pantry check, scaling, and the assistant.