gluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Consomme Colbert
From With a saucepan over the sea, 1902
Serves 4
Presented as published in 1902. 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
50Calories
6 gProtein
3 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories50 kcal
Protein6.3 g
Carbohydrates3.2 g
Fiber0 g
Sugars1.4 g
Total Fat1.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol47 mg
Sodium509 mg
Potassium458 mg
Calcium26 mg
Iron0.9 mg
Magnesium18 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate11 mcg
Choline48 mg
Caffeine0 mg
Water240 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 7. The excerpt below is the record exactly as published.
tablespoonfuls of sherry. LOBSTER SOUP. (As made in Nantes, France.) Cook I ounce of chopped ham, i onion, and i carrot, cut fine, parsley, thyme, and a bayleaf, in i ounce of butter. Add 3 pounds of lobster meat, cooked and cut into dice, i pint of white wine, and I j4 quarts of veal stock. Simmer i hour. Strain the soup, add 2 cups of boiled rice and i hard- boiled egg sliced and some butter. Season and serve with croutons. CONSOMME COLBERT. (Prance.) Clarify i quart of beef stock, well flavored and made from fresh meat, add i tablespoonful of sherry, and in each plate put an egg
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