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Consommé Printanier
From A guide to modern cookery, 1909
Serves 6
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
238Calories
15 gProtein
38 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories238 kcal
Protein15 g
Carbohydrates38 g
Fiber0.9 g
Sugars2.2 g
Total Fat2.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.4 g
Cholesterol1.7 mg
Sodium1214 mg
Potassium1770 mg
Calcium163 mg
Iron1.1 mg
Magnesium71 mg
Phosphorus307 mg
Zinc2.2 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C7.7 mg
Vitamin A84 mcg
Vitamin E0.1 mg
Vitamin K207 mcg
Vitamin B60.5 mg
Vitamin B120.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.1 mg
Niacin (B3)6.1 mg
Folate23 mcg
Choline17 mg
Caffeine0 mg
Water1140 g
Estimated from matched ingredients across 6 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 PRINTANIER Have ready one quart of chicken consommé, also cut one carrot and one turnip into roundels one-half inch thick. With a tubular cutter one-eighth inch in diameter, cut these roundels into little rods, making a sufficient number to fill one table- spoonful with each vegetable. Cook these little rods in con- sommé, and reduce the latter to a glaze. Put the carrot and turnip rods into the soup-tureen with one tablespoonful of small peas, the same quantity of small French beans and asparagus-heads, the former cut into lozenges, ten roundels of sorrel leaves, and as many of lettuce leaves
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