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Consomme
From The Cook County cook book, 1912
Serves 8
Recipe by Mrs. May C. May, Mayfair, IL.
Presented as published in 1912. 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
341Calories
46 gProtein
2 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories341 kcal
Protein46 g
Carbohydrates1.6 g
Fiber0 g
Sugars1.6 g
Total Fat16 g
Saturated Fat6.3 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol168 mg
Sodium188 mg
Potassium737 mg
Calcium48 mg
Iron3.4 mg
Magnesium55 mg
Phosphorus464 mg
Zinc9.6 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A1.1 mcg
Vitamin E0.5 mg
Vitamin K1.6 mcg
Vitamin B61.1 mg
Vitamin B124.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)15 mg
Folate20 mcg
Choline70 mg
Caffeine0 mg
Water664 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 115. The excerpt below is the record exactly as published.
CONSOMME. — Consomme is of fine aroma and forms the basis of many superior soups. Owing to its rich yellow color it COOK COUNTY COOK BOOK 175 often is called amiber soup. Put the soup-pot over the fire and and place in it 1 heaping tablespoon of white sugar. Let it melt and smoke for 5 minutes, then add 1 cup of cold water; boil for 10 minutes, then pour in 4 qts. of cold water, and add 2 lbs. of beef, cut in small pieces, and 2 lbs. of knuckle of veal
Cook this with the app: pantry check, scaling, and the assistant.