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Consomme with Rice (Consomme au Riz) a la Mathilda
From The Swedish, French, American cook book, 1918
Serves 6
Presented as published in 1918. 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
25Calories
4 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories25 kcal
Protein3.6 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol11 mg
Sodium11 mg
Potassium56 mg
Calcium2.3 mg
Iron0.4 mg
Magnesium3.3 mg
Phosphorus34 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate0.8 mcg
Choline10 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 46. The excerpt below is the record exactly as published.
onsomme with Rice ( Consomme au Riz ) a la Mathilda Half a shin of beef, some chicken cooked or raw, pepper, salt, onions, carrots, and tomato juice
Cook this with the app: pantry check, scaling, and the assistant.