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Consomme Napolitaine
From The table, 1889
Serves 1
Presented as published in 1889. 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
313Calories
19 gProtein
50 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories313 kcal
Protein19 g
Carbohydrates50 g
Fiber3.9 g
Sugars5.7 g
Total Fat5 g
Saturated Fat1.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol21 mg
Sodium161 mg
Potassium894 mg
Calcium20 mg
Iron3.5 mg
Magnesium54 mg
Phosphorus344 mg
Zinc2.7 mg
Copper0.9 mg
Manganese0.6 mg
Vitamin D0.5 mcg
Vitamin C4.8 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.2 mg
Niacin (B3)13 mg
Folate171 mcg
Choline57 mg
Caffeine0 mg
Water218 g
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 108. The excerpt below is the record exactly as published.
Consomme Napolitaine. — Cut two ounces of cooked spaghetti into pieces, adding half an ounce of cut-up, cooked tongue, half an ounce of lean, cooked ham, and three mushrooms
Cook this with the app: pantry check, scaling, and the assistant.