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Consommé d’Orleans
From A guide to modern cookery, 1909
Serves 8
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
120Calories
9 gProtein
17 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories120 kcal
Protein8.9 g
Carbohydrates17 g
Fiber3.7 g
Sugars7.2 g
Total Fat1.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Cholesterol1.3 mg
Sodium848 mg
Potassium984 mg
Calcium77 mg
Iron3.5 mg
Magnesium59 mg
Phosphorus144 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A164 mcg
Vitamin E0.7 mg
Vitamin K154 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3 mg
Folate51 mcg
Choline18 mg
Caffeine0 mg
Water278 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 124. The excerpt below is the record exactly as published.
CONSOMME D’ORLEANS Lay on a buttered tray ten small quenelles of ordinary chicken forcemeat, ten others of chicken forcemeat combined with a very red tomato purée, and ten more of the same force- meat, combined with a purée of spinach, all the quenelles being grooved. Ten minutes before serving poach these quenelles, drain them, put them in the soup-tureen, and pour therein one quart of chicken consommé thickened with three tablespoonfuls of poached tapioca
Cook this with the app: pantry check, scaling, and the assistant.