gluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Consomme
From The Twin-city housewife, 1920
Serves 5
If not dark, add a teaspoonful of caramel.
Presented as published in 1920. 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
624Calories
80 gProtein
6 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories624 kcal
Protein80 g
Carbohydrates5.8 g
Fiber1.9 g
Sugars1.4 g
Total Fat32 g
Saturated Fat13 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol243 mg
Sodium261 mg
Potassium1322 mg
Calcium88 mg
Iron8.4 mg
Magnesium87 mg
Phosphorus763 mg
Zinc20 mg
Copper0.3 mg
Manganese2.5 mg
Vitamin D0.4 mcg
Vitamin C2.2 mg
Vitamin A3.9 mcg
Vitamin E1.1 mg
Vitamin K11 mcg
Vitamin B62 mg
Vitamin B129.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)20 mg
Folate25 mcg
Choline227 mg
Caffeine0 mg
Water319 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 14. The excerpt below is the record exactly as published.
Consomme Cut into dice four pounds of lean beef from the round; put about one ounce of suet and one small onion (sliced) into the soup kettle, and cook until a good brown; then add the meat; cook withut cover- ing thirty minutes; add the cold water, cover the kettle and simmer gently for about three hours; at the end of this time add four cloves, a@ piece of celery, and simmer one hour longer. Strain and stand away to cool. When cold, remove all grease from the surface. Turn the consomme into a kettle; beat the white of an egg with a halt- cupful of cold wate
Cook this with the app: pantry check, scaling, and the assistant.