gluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Consommé Colbert
From A guide to modern cookery, 1909
Serves 6
Presented as published in 1909. 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
88Calories
9 gProtein
1 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories88 kcal
Protein9.3 g
Carbohydrates1.3 g
Fiber0 g
Sugars0.2 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium425 mg
Potassium155 mg
Calcium33 mg
Iron1.2 mg
Magnesium6 mg
Phosphorus116 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C0.5 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate25 mcg
Choline147 mg
Caffeine0 mg
Water167 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 118. The excerpt below is the record exactly as published.
CONSOMME COLBERT Have ready one quart of excellent Printanier chicken con- sommé (No. 601). Also poach six small eggs
Cook this with the app: pantry check, scaling, and the assistant.