gluten-freedairy-freenut-free
Consomme
From The Rural cook book, 1907
Serves 8
Serve hot.
Presented as published in 1907. 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
- two pounds of lean raw meat
- a cupful of cold roast beef
- a cracked knuckle of veal
- four quarts of cold water
- two onions
- a tarrot
- two stalks of celery
- six peppercorns
- a spoonful of salt
- six cloves
- a few herbs
- two eggs
Method
Combine meat, roast beef, veal knuckle, water, onions, carrot, celery, peppercorns, salt, cloves, and herbs.
Cook slowly all day, strain, and skim fat.
Add egg whites and shells, bring to boil, and strain through cloth.
Nutrition per serving
463Calories
25 gProtein
6 gCarbs
37 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 2. The excerpt below is the record exactly as published.
Consomme. — Cut up two pounds of lean raw meat, beef or veal, and - add a cupful of cold roast beef, cut in pieces. Put over the fire with a cracked knuckle of veal, four quarts of cold water, two onions, one tariot, two stalks of celery, six peppercorns, a spoonful of salt, six cloves and a few herbs. Cook slowly all day. Strain, and vvhen cold skim off the fat. Add the white and shells of two eggs
Cook this with the app: pantry check, scaling, and the assistant.