Consomme a L’Italienne
From Recipes for high-class cookery, 1912
Presented as published in 1912. 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
345Calories
24 gProtein
34 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories345 kcal
Protein24 g
Carbohydrates34 g
Fiber0.2 g
Sugars16 g
Total Fat11 g
Saturated Fat3 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2 g
Cholesterol28 mg
Sodium1356 mg
Potassium1048 mg
Calcium30 mg
Iron2.1 mg
Magnesium40 mg
Phosphorus260 mg
Zinc1.4 mg
Copper0.5 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.1 mg
Vitamin A14 mcg
Vitamin E0.5 mg
Vitamin K2.5 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)15 mg
Folate48 mcg
Choline89 mg
Caffeine0 mg
Water876 g
As published
This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 1. The excerpt below is the record exactly as published.
consomme a L’ITALIENNE. 1 quart of clear stock. Gamith. — 1 dessertspoonful of Italian paste
Cook this with the app: pantry check, scaling, and the assistant.