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Consomme a l'Anglaise
From The table, 1889
Serves 4
Presented as published in 1889. 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
94Calories
10 gProtein
3 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories94 kcal
Protein10 g
Carbohydrates2.6 g
Fiber0.4 g
Sugars0.4 g
Total Fat4.5 g
Saturated Fat1.3 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Cholesterol22 mg
Sodium552 mg
Potassium205 mg
Calcium13 mg
Iron0.8 mg
Magnesium8.8 mg
Phosphorus78 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C2.3 mg
Vitamin A15 mcg
Vitamin E0.1 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.8 mg
Folate8.5 mcg
Choline20 mg
Caffeine0 mg
Water219 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 107. The excerpt below is the record exactly as published.
Consomme* a 1'Anglaise. — Add half a cupful of minced cooked chicken, and three tablespoonfuls of cooked green peas to one quart of boil- ing consomme (No. 100), and serve in a hot tureen. 120. Consomme Colbert. — Add six poached eggs (No. 404) to one quart of boiling consomme
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