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Consomme a la Nantaise
From The new century cookery book, 1901
Serves 6
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
34Calories
6 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories34 kcal
Protein6.1 g
Carbohydrates2.3 g
Fiber0.1 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium708 mg
Potassium178 mg
Calcium11 mg
Iron0.6 mg
Magnesium1 mg
Phosphorus38 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A1 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate4.3 mcg
Choline0.7 mg
Caffeine0 mg
Water260 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 103. The excerpt below is the record exactly as published.
2 quarts- consomme {No. 96), 2 tablespoonfuls pearl barley, 1 chicken breast cooked, 2 table- spoonfuls cooked asparagus points. Wash well the barley, strain and boil till tender in the consomme, cut the chicken breast into small dice, add to the soup with the asparagus points. Boil up, skim, and serve. 127. Consomme a la Nantaise. — Proceed the same as for the above, adding a handful of cooked green peas
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