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Consomme a la Semoule, or Tapioca
From The table, 1889
Serves 4
Presented as published in 1889. 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
58Calories
4 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories58 kcal
Protein4.5 g
Carbohydrates9.9 g
Fiber0.1 g
Sugars0.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium531 mg
Potassium130 mg
Calcium9.9 mg
Iron0.6 mg
Magnesium0.1 mg
Phosphorus27 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate2.4 mcg
Choline0.1 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 105. The excerpt below is the record exactly as published.
Consomme a la Semoule, or Tapioca. — Into one quart of boiling consomme (No. 100), sprinkle four tablespoonfuls of semolina, or tapioca
Cook this with the app: pantry check, scaling, and the assistant.