gluten-freesoy-freefish-freeshellfish-free
Consomme with Chicken Custard
From The encyclopædia of practical cookery, 1890
Serves 3
Asparagus or peas can be added.
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
795Calories
39 gProtein
27 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories795 kcal
Protein39 g
Carbohydrates27 g
Fiber14 g
Sugars5.8 g
Total Fat64 g
Saturated Fat6.6 g
Monounsaturated Fat39 g
Polyunsaturated Fat15 g
Omega-30 g
Cholesterol150 mg
Sodium873 mg
Potassium1127 mg
Calcium360 mg
Iron5.6 mg
Magnesium316 mg
Phosphorus709 mg
Zinc4.8 mg
Copper1.5 mg
Manganese2.9 mg
Vitamin D0.8 mcg
Vitamin C1.1 mg
Vitamin A63 mcg
Vitamin E29 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)6.1 mg
Folate70 mcg
Choline171 mg
Caffeine0 mg
Water312 g
Estimated from matched ingredients across 3 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 Chicken Custard. — Take 2oz. of cooked chicken’s flesh, pound it well in a mortar, pass it through a fine sieve, and mix with it two eggs, 3 table-spoonfuls of milk, twelve drops of essence of almonds, and salt, nutmeg, and cayenne to taste. Mix them well, put into three or four well buttered dariole-moulds, and put them in the bain-marie until they are set, which will take about twenty minutes. Then take them out, cut into various shapes, put them into the tureen, and pour over lqt. of boiling Consomme
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