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Consommé A L’Essence De Truffle
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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
27Calories
5 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories27 kcal
Protein4.6 g
Carbohydrates2 g
Fiber0.1 g
Sugars0.4 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium567 mg
Potassium159 mg
Calcium9.5 mg
Iron0.5 mg
Magnesium1.6 mg
Phosphorus29 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A3.3 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate4.8 mcg
Choline1 mg
Caffeine0 mg
Water207 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 130. The excerpt below is the record exactly as published.
CONSOMME A L’ESSENCE DE TRUFFLE Use fresh truffles only in this case. Allow two oz. of peel- ings and trimmings per quart of the consommé
Cook this with the app: pantry check, scaling, and the assistant.