Consomme or Clear Soup

Name: Consomme or Clear Soup
Ingredients: Three pounds of gravy beef; Three leeks; Four quarts of water; Half a head of celery; Three onions; A bunch of herbs; One large carrot; One blade of mace; Two turnips; Twelve peppercorns

From The Ocklye cookery book, 1909

It is undesirable to clear soup with egg shells, as they take away the flavour and goodness.

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

4261Calories

248 gProtein

69 gCarbs

328 gFat

Full nutrition (34 nutrients)

Calories4261 kcal

Protein248 g

Carbohydrates69 g

Fiber23 g

Sugars43 g

Total Fat328 g

Saturated Fat133 g

Monounsaturated Fat143 g

Polyunsaturated Fat13 g

Omega-30 g

Cholesterol1007 mg

Sodium1075 mg

Potassium6127 mg

Calcium594 mg

Iron29 mg

Magnesium399 mg

Phosphorus2428 mg

Zinc51 mg

Copper1.8 mg

Manganese2 mg

Vitamin D0 mcg

Vitamin C101 mg

Vitamin A502 mcg

Vitamin E0.5 mg

Vitamin K18 mcg

Vitamin B66 mg

Vitamin B1236 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)2.3 mg

Niacin (B3)49 mg

Folate337 mcg

Choline33 mg

Caffeine0 mg

Water5489 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 1. The excerpt below is the record exactly as published.

CONSOMME OR CLEAR SOUP Ingredients Three pounds of gravy beef. Three leeks. Four quarts of water. Half a head of celery. Three onions. A bunch of herbs. One large carrot. One blade of mace. Two turnips. Twelve peppercorns

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