Consomme a la Brunoise

Name: Consomme a la Brunoise
Ingredients: 1 quart of clear stock; 1 tablespoonful of carrot cut in dice; 1 turnip cut in dice; 1 celery cut in dice; 1 leeks cut in dice

From Recipes for high-class cookery, 1912

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

391Calories

27 gProtein

44 gCarbs

12 gFat

Full nutrition (33 nutrients)

Calories391 kcal

Protein27 g

Carbohydrates44 g

Fiber5.2 g

Sugars24 g

Total Fat12 g

Saturated Fat3 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2 g

Cholesterol28 mg

Sodium1429 mg

Potassium1727 mg

Calcium135 mg

Iron2.7 mg

Magnesium70 mg

Phosphorus336 mg

Zinc1.8 mg

Copper0.6 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C35 mg

Vitamin A76 mcg

Vitamin E0.3 mg

Vitamin K2.9 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)15 mg

Folate121 mcg

Choline88 mg

Caffeine0 mg

Water1106 g

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 1. The excerpt below is the record exactly as published.

CONSOMME A LA BRUNOISE. 1 quart of clear stock. Garnish. — 1 tablespoonful of carrot cut in dice. 1 turnip cut in dice, 1 „ celery cut in dice. 1 „ leeks cut in dice

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