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Consommé aux Cheveux d'Ange
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
103Calories
7 gProtein
17 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories103 kcal
Protein7.2 g
Carbohydrates17 g
Fiber0.7 g
Sugars0.6 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium532 mg
Potassium176 mg
Calcium13 mg
Iron0.7 mg
Magnesium11 mg
Phosphorus66 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate5.8 mcg
Water196 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 117. The excerpt below is the record exactly as published.
CONSOMME AUX CHEVEUX D’ANGE About two minutes before serving, plunge three oz. of very fine vermicelli, known as Angel’s Hair (Cheveux d’Ange) into one quart of excellent, boiling consommé
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