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Consomme de la Mariee

Name: Consomme de la Mariee
Yield: 4 servings
Ingredients: one quart of consomme; the yolks of four eggs; a little Cayenne pepper

From The Hotel St. Francis cook book, 1919

Serves 4

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

96Calories

11 gProtein

2 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories96 kcal

Protein11 g

Carbohydrates1.8 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

Sodium602 mg

Potassium198 mg

Calcium36 mg

Iron1.3 mg

Magnesium6 mg

Phosphorus125 mg

Zinc0.9 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D1 mcg

Vitamin C0.8 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)0.3 mg

Niacin (B3)0.6 mg

Folate26 mcg

Choline147 mg

Caffeine0 mg

Water232 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 12. The excerpt below is the record exactly as published.

Consomme de la Mariee. Boil one quart of consomme. Put the yolks of four eggs in a soup tureen and stir well, adding the consomme slowly. Season with a little Cayenne pepper

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