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Consomme a la Xavier
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. 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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories0.8 kcal
Protein0.1 g
Carbohydrates0 g
Fiber0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium17 mg
Potassium4 mg
Calcium0.3 mg
Iron0 mg
Magnesium0 mg
Phosphorus0.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Water6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 43. The excerpt below is the record exactly as published.
Consomme a la Xavier Is a rich consomme made from beef and chicken, cleared, and the color of sherry. When cleared, and flavored to taste with pepper, salt, and Madeira, garnish with different kinds of vegetables such as green peppers, Spanish peppers, carrots, asparagus tips, beans, onions, turnips, truffles, and mushrooms
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