Consomme of Chicken

Name: Consomme of Chicken
Ingredients: Place a fowl in a soup pot; four quarts of cold water; add an onion; a tablespoon of salt; six peppercorns; A knuckle of veal may also be used

From Luncheons, 1902

If a jellied stock is wanted to serve cold, a knuckle of veal may be used.

Presented as published in 1902. 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

432Calories

34 gProtein

16 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories432 kcal

Protein34 g

Carbohydrates16 g

Fiber3.2 g

Sugars6.4 g

Total Fat26 g

Saturated Fat7.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.5 g

Omega-30 g

Cholesterol128 mg

Sodium7276 mg

Potassium574 mg

Calcium182 mg

Iron2.1 mg

Magnesium91 mg

Phosphorus297 mg

Zinc2.9 mg

Copper0.6 mg

Manganese0.6 mg

Vitamin D0.3 mcg

Vitamin C14 mg

Vitamin A70 mcg

Vitamin E0.6 mg

Vitamin K7.1 mcg

Vitamin B60.8 mg

Vitamin B120.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)12 mg

Folate39 mcg

Choline111 mg

Caffeine0 mg

Water4028 g

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 18. The excerpt below is the record exactly as published.

CONSOMME OF CHICKEN Place a fowl in a suup pot with four quarts of cold water and let it come slowly to the boiling-point, then draw it to the side of the range and let it simmer for five or six hours. If it is allowed to boil the soup will be clouded by lime ex- tracted from the bones. An hour before removing it add an onion, a branch of celery, a tablespoon of salt, and six peppercorns. Strain it throTigh a cloth, and when cold remove the grease. Clear it the same as the beef consomme. A knuckle of veal may also be used

Cook this with the app: pantry check, scaling, and the assistant.