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Consommé Favorite
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
422Calories
20 gProtein
83 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories422 kcal
Protein20 g
Carbohydrates83 g
Fiber15 g
Sugars0.9 g
Total Fat2.2 g
Saturated Fat0.6 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.6 g
Cholesterol1.7 mg
Sodium2176 mg
Potassium2121 mg
Calcium214 mg
Iron28 mg
Magnesium139 mg
Phosphorus345 mg
Zinc2.4 mg
Copper4.1 mg
Manganese6.4 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)9.3 mg
Folate53 mcg
Choline18 mg
Caffeine0 mg
Water508 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 119. The excerpt below is the record exactly as published.
CONSOMME FAVORITE With a spoon-cutter, pick from out some violet potatoes eighteen pellets the size of small hazel-nuts, and cook them in salted water in good time for them to be ready for the dishing up of the soup. Put them in the soup-tureen with two table- spoonfuls of a julienne of artichoke-bottoms and the same quantity of cooked mushrooms, also cut in julienne-fashion. Pour over the garnish one quart of chicken consommé, thickened with three tablespoonfuls of poached tapioca
Cook this with the app: pantry check, scaling, and the assistant.