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Consommé Parisienne
From A guide to modern cookery, 1909
Serves 4
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
86Calories
12 gProtein
3 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories86 kcal
Protein12 g
Carbohydrates3.3 g
Fiber0.5 g
Sugars1.3 g
Total Fat2.7 g
Saturated Fat0.8 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Cholesterol2.5 mg
Sodium1567 mg
Potassium460 mg
Calcium19 mg
Iron1.1 mg
Magnesium7.9 mg
Phosphorus158 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A18 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5.7 mg
Folate16 mcg
Choline25 mg
Caffeine0 mg
Water240 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 125. The excerpt below is the record exactly as published.
CONSOMME PARISIENNE Have one quart of chicken consommé ready. For the garnish prepare two dariole-moulds of royale made SOUPS 215 from a purée of ordinary julienne, a small macédoine of vege- tables, comprising one heaped tablespoonful each of carrots and turnips divided up by means of a small grooved spoon and cooked in the usual way, one tablespoonful of small peas, the same quantity of fine French beans cut into lozenges, and one tablespoonful of asparagus-heads
Cook this with the app: pantry check, scaling, and the assistant.