vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Consomme Tapioca or Semoule a la Creme
From The table, 1889
Serves 4
Presented as published in 1889. 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
184Calories
5 gProtein
1 gCarbs
18 gFat
Full nutrition (24 nutrients)
Calories184 kcal
Protein4.6 g
Carbohydrates1.4 g
Total Fat18 g
Saturated Fat6 g
Monounsaturated Fat2.1 g
Cholesterol30 mg
Sodium6 mg
Potassium28 mg
Calcium18 mg
Iron0 mg
Magnesium1.7 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin E1.4 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Water30 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 105. The excerpt below is the record exactly as published.
Consomme Tapioca or Semoule a la Creme.— The same as for No. 164, adding to the tureen a thickening of two egg yolks with half a cupful of cream
Cook this with the app: pantry check, scaling, and the assistant.