vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Consomme a la Royale
From Miss Parloa's new cook book and marketing guide, 1880
Serves 1
Presented as published in 1880. 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
161Calories
14 gProtein
2 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories161 kcal
Protein14 g
Carbohydrates2.1 g
Fiber0 g
Sugars1.8 g
Total Fat10 g
Saturated Fat3.7 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol376 mg
Sodium737 mg
Potassium184 mg
Calcium94 mg
Iron1.8 mg
Magnesium16 mg
Phosphorus229 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A170 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline299 mg
Caffeine0 mg
Water103 g
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 30. The excerpt below is the record exactly as published.
Consomme a la Roy ale. Two eggs, two table-spoonfuls of milk, one-fourth of a tea- spoonful of sal
Cook this with the app: pantry check, scaling, and the assistant.