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Consomme a la Madrilene
From The Swedish, French, American cook book, 1918
Serves 6
Serve with cheese straws or cheese crackers.
Presented as published in 1918. 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
42Calories
6 gProtein
3 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories42 kcal
Protein5.9 g
Carbohydrates3.1 g
Fiber0.5 g
Sugars1.7 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol31 mg
Sodium1266 mg
Potassium378 mg
Calcium28 mg
Iron1.3 mg
Magnesium16 mg
Phosphorus74 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C38 mg
Vitamin A49 mcg
Vitamin E0.4 mg
Vitamin K71 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate30 mcg
Choline29 mg
Caffeine0 mg
Water224 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 48. The excerpt below is the record exactly as published.
Consomme a la Madrilene Make a consomme of beef and chicken strong enough to jelly; flavor with all different kinds of vegetables. Strain, and to each quart have one cup of tomato juice; clear with the white of an egg; leave to get cold. Put a slice of tomato in the bottom of each consomme cup and then fill them with the consomme. Leave the cups on a platter in the icebox to jelly. When jellied, put a little branch of parsley on each cup
Cook this with the app: pantry check, scaling, and the assistant.