Consomme with Cheese Croutons
From Louis' every woman's cook book, 1910
A simple but palatable consomme.
Presented as published in 1910. 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
24Calories
2 gProtein
1 gCarbs
2 gFat
Full nutrition (30 nutrients)
Calories24 kcal
Protein1.7 g
Carbohydrates0.7 g
Sugars0 g
Total Fat1.6 g
Saturated Fat0.9 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol4.9 mg
Sodium98 mg
Potassium10 mg
Calcium50 mg
Iron0 mg
Magnesium2 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin A13 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0.8 mg
Water1.3 g
As published
This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 5. The excerpt below is the record exactly as published.
CONSOMME WITH CHEESE CROUTONS ^ This is a very simple, but palatable consomme. Cut as many slices of French bread, one-quarter of an inch thick, as you have diners. Put them on a pie plate or baking sheet. Cover each slice with a heaping tablespoonful of grated Swiss and Parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.