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Consomme Aux Diablotins
From Soyer's standard cookery, 1912
Serves 3
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
437Calories
20 gProtein
70 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories437 kcal
Protein20 g
Carbohydrates70 g
Fiber6.1 g
Sugars3.3 g
Total Fat9.1 g
Saturated Fat2.9 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol7.5 mg
Sodium1500 mg
Potassium545 mg
Calcium215 mg
Iron4.6 mg
Magnesium43 mg
Phosphorus223 mg
Zinc2 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C7.4 mg
Vitamin A220 mcg
Vitamin E2.9 mg
Vitamin K9 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.9 mg
Folate152 mcg
Choline22 mg
Caffeine0 mg
Water335 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 26. The excerpt below is the record exactly as published.
Consomme Aux Diablotins. Cut a French roll into twelve slices one-quarter inch thick. Reduce about one-quarter pint of Bechamel * to a thick con- sistence; add two heaped tablespoonfuls of grated Gruyere cheese, and season with a little cayenne. Garnish the slices of soup " flute " with this preparation, arranged upon a tray, and set it to glaze a few minutes before serving. Pour one quart of consomme
Cook this with the app: pantry check, scaling, and the assistant.