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Consommé Rejane
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
31Calories
5 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories31 kcal
Protein5.3 g
Carbohydrates2.3 g
Fiber0.1 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium625 mg
Potassium166 mg
Calcium9.9 mg
Iron0.5 mg
Magnesium0.8 mg
Phosphorus33 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate2.9 mcg
Choline0.4 mg
Caffeine0 mg
Water230 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 126. The excerpt below is the record exactly as published.
CONSOMME REJANE Prepare one quart of excellent white consommé, set it to boil, and add a julienne of the white of half a fowl and the heads of two leeks cut similarly to the fowl. Set to cook gently for ten minutes, taking care to disturb the consommé as little as pos- sible, add three oz. of potatoes
Cook this with the app: pantry check, scaling, and the assistant.