gluten-freedairy-freenut-free
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
- one and a half pound of lean beef
- one onion
- a carrot
- four eggs
- three quarts of cold stock
Method
Chop the beef, onion, and carrot together.
Stir in the eggs, shells included.
Add the cold stock, bring to a boil, skim thoroughly, and boil slowly for 15-20 minutes.
Strain through a cloth to serve.
Nutrition per serving
403Calories
41 gProtein
20 gCarbs
17 gFat
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
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