gluten-freedairy-freenut-free
Consomme Soup
From Original White House Cookbook, 1887
Serves 4
Should be a clear amber color.
Presented as published in 1887. 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
- good strong stock
- the white of one egg
- a tablespoonful of water
Method
Remove fat from stock.
For each quart, mix the white and shell of one egg with a tablespoonful of water.
Add to stock, heat gradually while stirring.
Boil gently until clear, then strain through a towel in a colander.
Season and serve hot.
Nutrition per serving
103Calories
8 gProtein
8 gCarbs
4 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 13. The excerpt below is the record exactly as published.
CONSOMME SOUP. Take good strong stock (see pages 27 and 30), remove all fat from the surface, and for each quart of the stock allow the white and shell of one egg and a tablespoonful of water
Cook this with the app: pantry check, scaling, and the assistant.