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Consommé

Name: Consommé
Yield: 6 servings
Ingredients: 2 pounds lean beef; 1 stalk celery; 1 small knuckle veal; 1 small carrot; 2 tablespoons butter; 1 bay leaf; 1 small onion; 2 quarts cold water

From The Institute cook book, 1913

Serves 6

The under part of the round of beef is the best for this soup, though any lean portions will do.

Presented as published in 1913. 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

250Calories

34 gProtein

4 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories250 kcal

Protein34 g

Carbohydrates3.6 g

Fiber0.7 g

Sugars1.5 g

Total Fat15 g

Saturated Fat4.3 g

Monounsaturated Fat5.3 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol114 mg

Sodium131 mg

Potassium607 mg

Calcium45 mg

Iron3.4 mg

Magnesium39 mg

Phosphorus333 mg

Zinc8.3 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0.2 mcg

Vitamin C2.5 mg

Vitamin A85 mcg

Vitamin E0.4 mg

Vitamin K3.5 mcg

Vitamin B60.9 mg

Vitamin B124 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)8.8 mg

Folate15 mcg

Choline95 mg

Caffeine0 mg

Water463 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 13. The excerpt below is the record exactly as published.

2 pounds lean beaf 1 stalk celery 1 small knuckle veal 1 small carrot 2 tablespoons butter 1 bay leaf 1 small onion 2 quarts cold water

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