vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Consomme, Caroline
From The Hotel St. Francis cook book, 1919
Serves 3
Presented as published in 1919. 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
404Calories
28 gProtein
19 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories404 kcal
Protein28 g
Carbohydrates19 g
Fiber1.1 g
Sugars16 g
Total Fat24 g
Saturated Fat11 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol535 mg
Sodium2647 mg
Potassium711 mg
Calcium490 mg
Iron2.6 mg
Magnesium63 mg
Phosphorus601 mg
Zinc3.2 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D5.8 mcg
Vitamin C0.1 mg
Vitamin A318 mcg
Vitamin E1.6 mg
Vitamin K4.2 mcg
Vitamin B60.4 mg
Vitamin B122.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.5 mg
Folate65 mcg
Choline450 mg
Caffeine0 mg
Water388 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 121. The excerpt below is the record exactly as published.
Consomme, Caroline. Make a royal with eight eggs to a quart of milk, or four eggs to a pint; add a little salt, pepper, and some grated nutmeg. Strain into a buttered mould
Cook this with the app: pantry check, scaling, and the assistant.