gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Consommé Jacqueline
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
113Calories
4 gProtein
19 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories113 kcal
Protein4.2 g
Carbohydrates19 g
Fiber5.1 g
Sugars8.6 g
Total Fat2.7 g
Saturated Fat1.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Cholesterol6.4 mg
Sodium391 mg
Potassium651 mg
Calcium68 mg
Iron0.8 mg
Magnesium23 mg
Phosphorus82 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A1503 mcg
Vitamin E1.2 mg
Vitamin K24 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate39 mcg
Choline16 mg
Caffeine0 mg
Water260 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 121. The excerpt below is the record exactly as published.
CONSOMME JACQUELINE With a small spoon-cutter, pick from out some carrots twenty-four little oval pellets, which should be cooked in the consommé. Prepare two baba-moulds of royale with cream. Put into the soup-tureen the pellets of carrots and the royale cut to the shape of pastils, one tablespoonful of peas, the same quantity of very green asparagus-heads, and one tablespoonful of rice. When about to serve, pour one quart of boiling chicken consommeé
Cook this with the app: pantry check, scaling, and the assistant.