Consomme Veloute

Name: Consomme Veloute
Ingredients: three pounds shin of beef; three pounds lean topside of beef; one soup fowl; one pound of carrots; three-quarters of a pound of leeks; two turnips; one head of celery; a little parsley; five quarts of cold water

From A second Dudley book of cookery and other recipes, 1914

Garnish with poached marrow bones and vegetables.

Presented as published in 1914. 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

4384Calories

600 gProtein

62 gCarbs

198 gFat

Full nutrition (34 nutrients)

Calories4384 kcal

Protein600 g

Carbohydrates62 g

Fiber28 g

Sugars44 g

Total Fat198 g

Saturated Fat75 g

Monounsaturated Fat93 g

Polyunsaturated Fat10 g

Omega-30.2 g

Cholesterol1796 mg

Sodium2428 mg

Potassium12389 mg

Calcium945 mg

Iron63 mg

Magnesium729 mg

Phosphorus5967 mg

Zinc149 mg

Copper3 mg

Manganese1.5 mg

Vitamin D2.7 mcg

Vitamin C91 mg

Vitamin A3815 mcg

Vitamin E7.9 mg

Vitamin K98 mcg

Vitamin B617 mg

Vitamin B1271 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)5.8 mg

Niacin (B3)155 mg

Folate367 mcg

Choline1714 mg

Caffeine0 mg

Water7592 g

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 11. The excerpt below is the record exactly as published.

CONSOMME VELOUTE QUANTITIES FOR MAKING THREE QUARTS rTlHREE pounds shin of beef, three pounds lean topside of beef, one soup fowl, one pound of carrots, three-quarters of a pound of leeks, two turnips, one head of celery, and a little parsley. Place the shin of beef in a stock-pot, with five quarts of cold water

Cook this with the app: pantry check, scaling, and the assistant.