Consomme

Name: Consomme
Ingredients: two pounds shin of beef; the whites of four eggs; one pint of water; one-half a carrot; one-half a stalk of celery; one-half an onion; and a small leek

From Louis' every woman's cook book, 1910

Adding carcasses of fowls or a parboiled fowl improves flavor.

Presented as published in 1910. 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

1701Calories

222 gProtein

12 gCarbs

85 gFat

Full nutrition (34 nutrients)

Calories1701 kcal

Protein222 g

Carbohydrates12 g

Fiber2.1 g

Sugars5.3 g

Total Fat85 g

Saturated Fat31 g

Monounsaturated Fat38 g

Polyunsaturated Fat7.1 g

Omega-30.1 g

Cholesterol1343 mg

Sodium940 mg

Potassium3578 mg

Calcium290 mg

Iron23 mg

Magnesium223 mg

Phosphorus2301 mg

Zinc51 mg

Copper0.9 mg

Manganese0.3 mg

Vitamin D4.9 mcg

Vitamin C7.3 mg

Vitamin A580 mcg

Vitamin E3.9 mg

Vitamin K18 mcg

Vitamin B65.5 mg

Vitamin B1225 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)2.8 mg

Niacin (B3)51 mg

Folate159 mcg

Choline1153 mg

Caffeine0 mg

Water1374 g

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 4. The excerpt below is the record exactly as published.

CONSOMME ^ Chop finely two pounds shin of beef, free from fat and gristle; put in a saucepan, with the whites of four eggs, one pint of water, one-half a carrot, one-half a stalk of celery, one-half an onion, and a small leek

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