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Consommé with Asparagus Tops
From Miss Parloa's kitchen companion, 1887
Serves 4
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
Method
Nutrition per serving
125Calories
9 gProtein
21 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories125 kcal
Protein8.7 g
Carbohydrates21 g
Fiber1.4 g
Sugars0.1 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1648 mg
Potassium242 mg
Calcium89 mg
Iron8.6 mg
Magnesium8 mg
Phosphorus59 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate46 mcg
Choline3.1 mg
Caffeine0 mg
Water392 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 57. The excerpt below is the record exactly as published.
Consomm6 with Asparagus Tops. Cut the delicate green tops from a bunch of asparagus. Wash them, and put them in a stew-pan with a pint of boiling water and a teaspoonful of salt. Cook for fifteen minutes ; then drain them, and put them in a stew-pan with three pints of consomme
Cook this with the app: pantry check, scaling, and the assistant.