vegetariangluten-freenut-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
- Two eggs
- two table-spoonfuls of milk
- one-fourth of a teaspoonful of salt
Method
Beat eggs with a spoon, and add milk and salt.
Turn into a buttered cup, and place in a pan of warm water.
Cook in a slow oven until firm in the centre.
Set away to cool.
Cut into small and prettily-shaped pieces; put into the tureen, and pour one quart of boiling consomme or clear stock on it.
Nutrition per serving
161Calories
14 gProtein
2 gCarbs
10 gFat
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.