gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Consomme Printanier
From The table, 1889
Serves 6
Presented as published in 1889. 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
39Calories
4 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories39 kcal
Protein3.8 g
Carbohydrates5.8 g
Fiber1.4 g
Sugars2.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1537 mg
Potassium227 mg
Calcium22 mg
Iron0.5 mg
Magnesium7.6 mg
Phosphorus40 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C7.6 mg
Vitamin A168 mcg
Vitamin E0.2 mg
Vitamin K3.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate25 mcg
Choline4 mg
Caffeine0 mg
Water170 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 106. The excerpt below is the record exactly as published.
Consomme Printanier. — Cut out, with a vegetable scoop, two carrots and one turnip; simmer them for twenty minutes in water and with a tablespoonful of salt, then drain and throw them into a quart of consomme (No. 100) in a saucepan with two tablespoonfuls of cooked green peas, and two tablespoonfuls of cooked string beans
Cook this with the app: pantry check, scaling, and the assistant.