Consomme a la Sevigne

Name: Consomme a la Sevigne
Ingredients: One quart of Consomme; Two ounces of cooked Chicken; Two Eggs; Three tablespoonfuls of Milk; Twelve drops of Almond Essence; Salt, Cayenne, and Nutmeg

From High-class cookery recipes, 1897

A few asparagus points and chervil leaves may also be served in this soup.

Presented as published in 1897. 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

414Calories

45 gProtein

9 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories414 kcal

Protein45 g

Carbohydrates8.7 g

Fiber0 g

Sugars2.6 g

Total Fat22 g

Saturated Fat6.8 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat3.5 g

Omega-30 g

Cholesterol450 mg

Sodium2614 mg

Potassium886 mg

Calcium164 mg

Iron4.1 mg

Magnesium30 mg

Phosphorus490 mg

Zinc3.7 mg

Copper0.9 mg

Manganese1.3 mg

Vitamin D2.4 mcg

Vitamin C3.2 mg

Vitamin A190 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.4 mg

Vitamin B121.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)5.9 mg

Folate60 mcg

Choline336 mg

Caffeine0 mg

Water922 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 2. The excerpt below is the record exactly as published.

Consomme k la Sevigne. Ingredients, One quart of Consomme. Two ounces of cooked Chicken. Two Eggs. Three tablespoonfuls of Milk. Twelve drops of Almond Essence, Salt, Cayenne, and Nutmeg

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