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Consommé with Green Peas
From Miss Parloa's kitchen companion, 1887
Serves 6
In winter, use one cupful of French peas.
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
63Calories
7 gProtein
8 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories63 kcal
Protein7.1 g
Carbohydrates8.4 g
Fiber2.8 g
Sugars2.7 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium922 mg
Potassium247 mg
Calcium20 mg
Iron1.2 mg
Magnesium16 mg
Phosphorus78 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A18 mcg
Vitamin E0.1 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate33 mcg
Choline14 mg
Caffeine0 mg
Water232 g
Estimated from matched ingredients across 6 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.
Consomm£ with Green Peas. For six persons use one pint of green peas. Boil them in salt and water ; then drain them, and put them in a stew-pan with three pints of consomme. Cover, and cook gently for five minutes. In winter use one cupful of the best French peas. Turn them into a strainer, and pour cold water over them. Drain well, and proceed the same as with fresh peas. 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
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