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Consommé Au Fumet De Perdrau
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
39Calories
6 gProtein
1 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories39 kcal
Protein6.5 g
Carbohydrates1.5 g
Fiber0 g
Sugars0 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Cholesterol5.6 mg
Sodium534 mg
Potassium146 mg
Calcium9 mg
Iron0.5 mg
Magnesium1.4 mg
Phosphorus41 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A3.6 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate2.3 mcg
Choline5.4 mg
Caffeine0 mg
Water197 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 AU FUMET DE PERDREAU Proceed as in No. 618; allow one partridge for each quart of the consommé
Cook this with the app: pantry check, scaling, and the assistant.