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Consommé A La Portugaise
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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
45Calories
5 gProtein
6 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories45 kcal
Protein5.3 g
Carbohydrates5.5 g
Fiber0.9 g
Sugars2.3 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium596 mg
Potassium346 mg
Calcium17 mg
Iron1 mg
Magnesium10 mg
Phosphorus44 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A4.8 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate6.2 mcg
Choline1.4 mg
Caffeine0 mg
Water250 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 130. The excerpt below is the record exactly as published.
CONSOMME A LA PORTUGAISE Add to the consommé for every quart one-third pint of raw tomato purée and one-sixth pint of tomato juice. Cook with lid on for twenty minutes
Cook this with the app: pantry check, scaling, and the assistant.