gluten-freenut-freesoy-freefish-freeshellfish-free
Consomme Chatelaine
From The table, 1889
Serves 6
Presented as published in 1889. 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
145Calories
8 gProtein
5 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories145 kcal
Protein8 g
Carbohydrates4.8 g
Fiber0.9 g
Sugars1.4 g
Total Fat10 g
Saturated Fat5.1 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol144 mg
Sodium1082 mg
Potassium200 mg
Calcium44 mg
Iron1.1 mg
Magnesium9.1 mg
Phosphorus106 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.7 mcg
Vitamin C2.7 mg
Vitamin A55 mcg
Vitamin E0.4 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate24 mcg
Choline101 mg
Caffeine0 mg
Water203 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 108. The excerpt below is the record exactly as published.
Consomme Chatelaine.— Take three molds. Add to the four whites of well-beaten eggs half a pint of puree of onions (Soubise No. 250), and a quarter of a pint of cream; beat well together with a very little grated nutmeg, and half a tablespoonful of salt. Fill the molds, previ- ously well buttered; then poach them in water to half their height for six minutes, and unmold. Cut them into twelve pieces, and put them in the soup-tureen, adding two tablespoonfuls of cooked asparagus-tops, and the same quantity of green peas. Pour one quart of consomme
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.