Consommé with Cream of Egg

Name: Consommé with Cream of Egg
Ingredients: eight eggs; half a pint of milk; half a teaspoonful of salt; one of sugar; a pinch of mace

From In foreign kitchens, 1893

Presented as published in 1893. 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

162Calories

8 gProtein

15 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories162 kcal

Protein8 g

Carbohydrates15 g

Fiber0 g

Sugars16 g

Total Fat7.8 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium1259 mg

Potassium366 mg

Calcium300 mg

Iron0 mg

Magnesium29 mg

Phosphorus246 mg

Zinc1 mg

Copper0 mg

Manganese0 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.3 mg

Folate0 mcg

Choline43 mg

Caffeine0 mg

Water215 g

As published

This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 11. The excerpt below is the record exactly as published.

tonsomm^ with Cream of Egg. — For two quarts of clear cOnsommi allow eight eggs. Break them into a deep plate and beat them to a foam. Add half a pint of milk, half a teaspoonful of salt, one of sugar, and a pinch of mace

Cook this with the app: pantry check, scaling, and the assistant.