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Consomme with Asparagus and Poached Eggs
From The Swedish, French, American cook book, 1918
Serves 6
Presented as published in 1918. 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
539Calories
71 gProtein
5 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories539 kcal
Protein71 g
Carbohydrates4.9 g
Fiber0.9 g
Sugars2.1 g
Total Fat26 g
Saturated Fat9.6 g
Monounsaturated Fat12 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol221 mg
Sodium245 mg
Potassium1159 mg
Calcium81 mg
Iron6.9 mg
Magnesium80 mg
Phosphorus681 mg
Zinc17 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C4.5 mg
Vitamin A15 mcg
Vitamin E0.6 mg
Vitamin K4.9 mcg
Vitamin B61.8 mg
Vitamin B128 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)19 mg
Folate34 mcg
Choline206 mg
Caffeine0 mg
Water1067 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 47. The excerpt below is the record exactly as published.
Consomme with Asparagus and Poached Eggs Consomme aux Pointes d’Asperges et aux CEufs Poches A small chicken, four pounds shin of beef, five quarts water, two onions, one bunch asparagus, and some poached eggs for garnishing
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