Consomme a la Friar Tuck
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
412Calories
30 gProtein
34 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories412 kcal
Protein30 g
Carbohydrates34 g
Fiber0 g
Sugars15 g
Total Fat16 g
Saturated Fat4.6 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol214 mg
Sodium1424 mg
Potassium1063 mg
Calcium56 mg
Iron2.9 mg
Magnesium44 mg
Phosphorus355 mg
Zinc2 mg
Copper0.5 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C1.9 mg
Vitamin A89 mcg
Vitamin E0.8 mg
Vitamin K2 mcg
Vitamin B60.7 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)15 mg
Folate71 mcg
Choline234 mg
Caffeine0 mg
Water911 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 FRIAR TUCK. 1 quart of clear stock. Garnish. — 1 well-beaten egg
Cook this with the app: pantry check, scaling, and the assistant.