Consomme Royal

Name: Consomme Royal
Ingredients: the head and feet of four fowls; 1 pound of lean beef; in 2 quarts of water; an onion; a turnip; salt to taste

From Cold dishes for hot weather, 1896

Presented as published in 1896. 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

786Calories

101 gProtein

23 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories786 kcal

Protein101 g

Carbohydrates23 g

Fiber4.9 g

Sugars12 g

Total Fat33 g

Saturated Fat13 g

Monounsaturated Fat15 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol299 mg

Sodium378 mg

Potassium2072 mg

Calcium194 mg

Iron10 mg

Magnesium137 mg

Phosphorus1015 mg

Zinc25 mg

Copper0.6 mg

Manganese0.3 mg

Vitamin D0.5 mcg

Vitamin C43 mg

Vitamin A4.5 mcg

Vitamin E0.8 mg

Vitamin K7 mcg

Vitamin B62.8 mg

Vitamin B1212 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1 mg

Niacin (B3)25 mg

Folate123 mcg

Choline288 mg

Caffeine0 mg

Water2452 g

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 2. The excerpt below is the record exactly as published.

CONSOMME ROYAL Boil briskly for an hour the head and feet of four fowls, 1 pound of lean beef cut into small pieces, in 2 quarts of water, and add an onion, turnip, and salt to taste

Cook this with the app: pantry check, scaling, and the assistant.