Consomme
From The Elm City cook book, 1896
Presented as published in 1896. 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
As published
This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 23. The excerpt below is the record exactly as published.
CONSOMME. Take two pounds beef, cut in small pieces, put two ounces of butter in a soup kettle and melt. Put in the meat and stir until brown. Cover the kettle, remove to back of range, and let sim- mer gently twenty five minutes. Pour over it two quarts cold water and let simmer three hours. Now add one onion, a sprig of parsley, a stalk of celery, a small sized carrot, and one potato
Cook this with the app: pantry check, scaling, and the assistant.