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Consomme Piedmontese
From The household gas cookery book, 1900
Serves 6
Presented as published in 1900. 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
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 18. The excerpt below is the record exactly as published.
Consomme Piedmontese. — Cut up two onions and three ounces of lean ham into small pieces ; place in a saucepan with an ounce of fresh butter, and fry brisfcly for five or six minutes, stirring all the time, so that the ingredients may not be burned. Add two or three sticks of cooked macaroni broken into small pieces, two tablespoonfuls of any good tomato sauce, and 3 pints of the consomme
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