vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Consomme a la Duchess
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. Joseph King, Kenilworth, 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
686Calories
39 gProtein
53 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories686 kcal
Protein39 g
Carbohydrates53 g
Fiber9.2 g
Sugars6.1 g
Total Fat38 g
Saturated Fat21 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat4.8 g
Omega-30 g
Cholesterol242 mg
Sodium10733 mg
Potassium711 mg
Calcium340 mg
Iron7.8 mg
Magnesium87 mg
Phosphorus573 mg
Zinc3.2 mg
Copper1.2 mg
Manganese1.2 mg
Vitamin D1.5 mcg
Vitamin C19 mg
Vitamin A951 mcg
Vitamin E8.2 mg
Vitamin K26 mcg
Vitamin B61.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)6.3 mg
Folate122 mcg
Choline187 mg
Caffeine0 mg
Water118 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 116. The excerpt below is the record exactly as published.
CONSOMME A LA DUCHESS.— Work together J^ cup of bread crumbs, 1 egg, J^ cup of soft cheese, 1 saltspoon of salt, a dash of cayenne
Cook this with the app: pantry check, scaling, and the assistant.