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Consomme a l’Andalouse
From The new century cookery book, 1901
Serves 8
Presented as published in 1901. 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
64Calories
7 gProtein
3 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories64 kcal
Protein7.1 g
Carbohydrates2.9 g
Fiber0.1 g
Sugars0.3 g
Total Fat2.5 g
Saturated Fat1 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol72 mg
Sodium590 mg
Potassium226 mg
Calcium25 mg
Iron0.9 mg
Magnesium6.3 mg
Phosphorus72 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.4 mcg
Vitamin C1.5 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K6.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate11 mcg
Choline55 mg
Caffeine0 mg
Water240 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 102. The excerpt below is the record exactly as published.
Consomme a I’Andalouse. — For 2 quarts of consomme : j> gill tomato sauce, 3 eggs, 1 tablespoonful cream, 1 small cucumber, chicken forcemeat for quenelles
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