Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

gluten-freenut-free

Consommé

Name: Consommé
Yield: 16 servings
Ingredients: four pounds of beef; four pounds of a shin of veal; a fowl weighing about five pounds; six quarts of cold water; a large onion; four tablespoonfuls of chopped carrot; four tablespoonfuls of chopped turnip; four tablespoonfuls of chopped celery; two sprigs of parsley; two sprigs of thyme; two sprigs of summer savory; three bay leaves; one large leaf of sage; forty pepper-corns; half a dozen cloves; a three-inch piece of cinnamon; a tiny bit of mace; ten all-spice; two level tablespoonfuls of salt; four tablespoonfuls of butter; the whites of two eggs

From Miss Parloa's kitchen companion, 1887

Serves 16

The soup may be used as it is, or garnished like bouillon.

A modern interpretation · AI-generated from the original record

Ingredients

four pounds of beef
four pounds of a shin of veal
a fowl weighing about five pounds
six quarts of cold water
a large onion
four tablespoonfuls of chopped carrot
four tablespoonfuls of chopped turnip
four tablespoonfuls of chopped celery
two sprigs of parsley
two sprigs of thyme
two sprigs of summer savory
three bay leaves
one large leaf of sage
forty pepper-corns
half a dozen cloves
a three-inch piece of cinnamon
a tiny bit of mace
ten all-spice
two level tablespoonfuls of salt
four tablespoonfuls of butter
the whites of two eggs

Method

Cut the beef and veal into small pieces and put in the soup-pot.
Cook over a hot fire for half an hour, then add cold water and heat to boiling.
Skim carefully, then cook for three hours.
Add the fowl, then cook for five hours.
Cook butter, onions, and vegetables, then add to the kettle with spices and herbs.
Cook for an hour and a half longer.
Strain and cool.

Nutrition per serving

389Calories

50 gProtein

5 gCarbs

22 gFat

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 54. The excerpt below is the record exactly as published.

Consomm6. So much work is required to prepare this soup that inexperienced housekeepers hesitate to try to make it. Here is a comparatively simple and sure receipt: Use for a gallon of soup four pounds of beef, cut from the under part of the round, four pounds of a shin of veal, a fowl weighing about five pounds, six quarts of cold water, a large onion, four table-spoonfuls each of chopped carrot, turnip, and celery, two sprigs each of parsley, thyme, and summer savory, three bay leaves, and one large leaf of sage, — all these herbs being tied in a piece of muslin, — forty pepper-corns, half a dozen cloves, a three-inch piece of cinnamon, a tiny bit of mace, ten all- spice, two level table-spoonfuls of salt, four table-spoon- fuls of butter, and the whites of two eggs

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