Consomme Caroline

Name: Consomme Caroline
Ingredients: one medium-sized carrot; one turnip; one stalk of celery; one leek; two tablespoonfuls of small green peas; two tablespoonfuls of string beans; two peeled tomatoes; about three tablespoonfuls of small dice of Royal

From Louis' every woman's cook book, 1910

Royal is a custard seasoned with salt and red pepper.

Presented as published in 1910. 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

141Calories

7 gProtein

30 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories141 kcal

Protein6.9 g

Carbohydrates30 g

Fiber11 g

Sugars20 g

Total Fat1 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium124 mg

Potassium1594 mg

Calcium164 mg

Iron2 mg

Magnesium78 mg

Phosphorus187 mg

Zinc1.4 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C76 mg

Vitamin A609 mcg

Vitamin E1.7 mg

Vitamin K44 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.6 mg

Folate131 mcg

Choline27 mg

Caffeine0 mg

Water545 g

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 4. The excerpt below is the record exactly as published.

CONSOMME CAROLINE ^ To make about two quarts (enough for ten people), take one medium-sized carrot, one turnip, one stalk of celery, and one leek. Cut these vegetables in small dice. Parboil in salted water for about one-half hour, and then finish cooking them in two quarts of consomme. Before serving add two tablespoonfuls of small green peas and two tablespoonfuls of string beans, cooked, and two peeled tomatoes cut in small pieces, and lastly about three tablespoonfuls of small dice of Royal

Cook this with the app: pantry check, scaling, and the assistant.