Consommé à la Royale
From Catherine Owen's new cook book .., 1885
This custard is called royal paste, or pâte royale.
Presented as published in 1885. 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
155Calories
15 gProtein
1 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories155 kcal
Protein15 g
Carbohydrates1.5 g
Fiber0 g
Sugars0.4 g
Total Fat9.5 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium407 mg
Potassium202 mg
Calcium60 mg
Iron2 mg
Magnesium12 mg
Phosphorus211 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C0.4 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate48 mcg
Choline294 mg
Caffeine0 mg
Water173 g
As published
This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 73. The excerpt below is the record exactly as published.
the yolks of two eggs and one gill of the consommee ; beat the eggs ; mix with the gill of consommee ; put as much grated nutmeg as will lie on the point of a penknife and a small pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.