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Consomme a la Madrid
From The new century cookery book, 1901
Serves 6
This consomme should be of a pinkish tint and may be served hot or cold.
Presented as published in 1901. 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
83Calories
6 gProtein
9 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories83 kcal
Protein6.5 g
Carbohydrates8.8 g
Fiber1 g
Sugars4.6 g
Total Fat2.4 g
Saturated Fat0.7 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.4 g
Cholesterol4.7 mg
Sodium816 mg
Potassium445 mg
Calcium22 mg
Iron0.8 mg
Magnesium18 mg
Phosphorus83 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A36 mcg
Vitamin E0.5 mg
Vitamin K6.8 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.2 mg
Folate23 mcg
Choline25 mg
Caffeine0 mg
Water377 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 104. The excerpt below is the record exactly as published.
Consomme a la Madrid. — Clarify an equal quantity of ■ chicken and beef broth (stock) in the usual manner, add 4 small ripe tomatoes
Cook this with the app: pantry check, scaling, and the assistant.