Consomme Royale
From Table Talk's illustrated cook book, 1906
Avoid baking too fast to prevent bubbles.
Presented as published in 1906. 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
1377Calories
55 gProtein
12 gCarbs
121 gFat
Full nutrition (34 nutrients)
Calories1377 kcal
Protein55 g
Carbohydrates12 g
Fiber0.2 g
Sugars1.5 g
Total Fat121 g
Saturated Fat60 g
Monounsaturated Fat32 g
Polyunsaturated Fat7.6 g
Omega-30.1 g
Cholesterol1729 mg
Sodium1783 mg
Potassium780 mg
Calcium370 mg
Iron7.1 mg
Magnesium63 mg
Phosphorus927 mg
Zinc5.7 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D8 mcg
Vitamin C0.1 mg
Vitamin A640 mcg
Vitamin E4.2 mg
Vitamin K6.8 mcg
Vitamin B60.8 mg
Vitamin B123.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.8 mg
Niacin (B3)0.4 mg
Folate188 mcg
Choline1176 mg
Caffeine0 mg
Water441 g
As published
This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 8. The excerpt below is the record exactly as published.
CONSOMME ROYALE. Beat together slightly the yolks of six eggs and two whole eggs, add a dash of nutmeg, one-half of a teaspoonful of salt, one quarter of a teaspoonful of white pepper or a dash of cayenne. Add one-half of a pint of cream and strain into six well buttered dariole molds. Set these into a baking pan, pour in hot water half-way up the sides of the molds and bake in a very moderate oven until the centres are firm, like ordinary baked custards. If baked too fast, the mixture will be full of bubbles. Turn them out carefully when cool, cut in slices and stamp out in fancy shapes. Drop these into the soup tureen or plates, add one quart of hot consomme
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.