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Consomme with Chestnut Timbales
From The encyclopædia of practical cookery, 1890
Serves 6
Presented as published in 1890. 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
68Calories
6 gProtein
4 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories68 kcal
Protein6 g
Carbohydrates4.3 g
Fiber0 g
Sugars0.1 g
Total Fat2.4 g
Saturated Fat0.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.4 g
Cholesterol92 mg
Sodium537 mg
Potassium195 mg
Calcium23 mg
Iron0.8 mg
Magnesium4.8 mg
Phosphorus67 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C2.8 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate17 mcg
Choline70 mg
Caffeine0 mg
Water206 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 460. The excerpt below is the record exactly as published.
Consomme with Chestnut Timbales.— Put J wineglassful of Madeira wine and a bouquet garni into a saucepan with 3 pints of game-stock Consomme, and boil well together for two hours. Have ready 3 table-spoonfuls of puree of chestnuts, mixing in the yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.