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Consomme Nesselrode
From The new century cookery book, 1901
Serves 4
It is then ready for serving.
Presented as published in 1901. 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
473Calories
18 gProtein
69 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories473 kcal
Protein18 g
Carbohydrates69 g
Fiber0 g
Sugars1 g
Total Fat6.7 g
Saturated Fat1.8 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol140 mg
Sodium1169 mg
Potassium1122 mg
Calcium90 mg
Iron3.5 mg
Magnesium66 mg
Phosphorus239 mg
Zinc1.4 mg
Copper1 mg
Manganese1.6 mg
Vitamin D0.8 mcg
Vitamin C13 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.6 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.2 mg
Folate105 mcg
Choline112 mg
Caffeine0 mg
Water478 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 104. The excerpt below is the record exactly as published.
Consomme Nesselrode. 2 quarts of consomme, 1 doz. chestnuts, 3 yolks of eggs, \ gill game stock, 1 glass Madeira wine, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.