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Consomme Soup
From The century cook book, 1894
Serves 6
If prepared correctly, the consomme will be clear as amber.
Presented as published in 1894. 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
403Calories
41 gProtein
20 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories403 kcal
Protein41 g
Carbohydrates20 g
Fiber0.7 g
Sugars9.1 g
Total Fat17 g
Saturated Fat5.7 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol213 mg
Sodium807 mg
Potassium991 mg
Calcium58 mg
Iron4.1 mg
Magnesium49 mg
Phosphorus438 mg
Zinc7.2 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C3.4 mg
Vitamin A143 mcg
Vitamin E0.8 mg
Vitamin K4.1 mcg
Vitamin B61 mg
Vitamin B123.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)14 mg
Folate52 mcg
Choline214 mg
Caffeine0 mg
Water572 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 8. The excerpt below is the record exactly as published.
Consomme Soup. Chop one and a half pound of lean beef, one onion and a carrot together; stir in four eggs, shells and all, then add three quarts of cold stock
Cook this with the app: pantry check, scaling, and the assistant.