Consommé à la Royale

Name: Consommé à la Royale
Ingredients: the yolks of two eggs; a tablespoonful of clear soup

From The handy dictionary of cookery, 1890

Presented as published in 1890. 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

116Calories

6 gProtein

3 gCarbs

9 gFat

Full nutrition (33 nutrients)

Calories116 kcal

Protein5.5 g

Carbohydrates2.6 g

Fiber0.1 g

Sugars1 g

Total Fat9.1 g

Saturated Fat3.3 g

Monounsaturated Fat4 g

Polyunsaturated Fat1.4 g

Cholesterol367 mg

Sodium51 mg

Potassium89 mg

Calcium45 mg

Iron1 mg

Magnesium3 mg

Phosphorus135 mg

Zinc0.8 mg

Copper0 mg

Manganese0 mg

Vitamin D1.8 mcg

Vitamin C1.2 mg

Vitamin A131 mcg

Vitamin E0.9 mg

Vitamin K0.5 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate50 mcg

Choline280 mg

Caffeine0 mg

Water25 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 33. The excerpt below is the record exactly as published.

Consomm6 k la Roy ale. Beal up the yolks of l»o eggs with a tablespoonful of cleat soup

Cook this with the app: pantry check, scaling, and the assistant.