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Consommé St. Valentine
From The national course in home economics, 1917
Serves 4
Serve with sippets of toast shaped like letters spelling 'St. Valentine'.
Presented as published in 1917. 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
357Calories
47 gProtein
5 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories357 kcal
Protein47 g
Carbohydrates5.3 g
Fiber1.1 g
Sugars2.3 g
Total Fat21 g
Saturated Fat6.3 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol184 mg
Sodium201 mg
Potassium871 mg
Calcium63 mg
Iron3.5 mg
Magnesium60 mg
Phosphorus483 mg
Zinc9.7 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C3.7 mg
Vitamin A126 mcg
Vitamin E0.6 mg
Vitamin K3.7 mcg
Vitamin B61.2 mg
Vitamin B124.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)15 mg
Folate30 mcg
Choline73 mg
Caffeine0 mg
Water574 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 391. The excerpt below is the record exactly as published.
CONSOMMfe ST. VALENTINE. One pound of lean beef, one pound of veal, may be cut into small pieces, and placed in a kettle where two tablespoons of butter have been allowed to brown. The meat should be then stirred into the butter until it is quite brown. Cover the kettle and simmer slowly a half-hour. Add one quart and a pint of water, and slowly simmer for three hours. Then add one onion, a stalk of celery, and one carrot
Cook this with the app: pantry check, scaling, and the assistant.