vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Consomme with Onions (a l’Oignon)
From The encyclopædia of practical cookery, 1890
Serves 2
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
647Calories
17 gProtein
19 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories647 kcal
Protein17 g
Carbohydrates19 g
Fiber5 g
Sugars4.5 g
Total Fat56 g
Saturated Fat30 g
Monounsaturated Fat13 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol493 mg
Sodium3947 mg
Potassium439 mg
Calcium173 mg
Iron2.6 mg
Magnesium52 mg
Phosphorus323 mg
Zinc2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2 mcg
Vitamin C6.9 mg
Vitamin A164 mcg
Vitamin E1.1 mg
Vitamin K5.7 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.7 mg
Folate77 mcg
Choline303 mg
Caffeine0 mg
Water256 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 461. The excerpt below is the record exactly as published.
Consomme with Onions (a l’Oignon). — Add to the well- beaten whites of four eggs J pint of puree of onions and J pint of cream. Beat well together, and season with a very small quantity of grated nutmeg- and J table-spoonful of salt. Fill three timbale-moulds (previously well buttered) with the mixture ; poach them in water to half their height for six minutes, and turn out. Cut them into twelve pieces, and put them in the soup-tureen, adding 2 table-spoonfuls of cooked asparagus-tops and the same quantity of green peas
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