Consomme with Vegetables
From Fifty-two Sunday dinners, 1913
Presented as published in 1913. 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
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 42. The excerpt below is the record exactly as published.
Consomme with Vegetables Baked Stuffed Black Bass — Egg Sauce Parsley Potatoes Cauliflower with Cheese Sauce Thin Corn Bread Tomato and Onion Salad Steamed Blueberry Pudding — Foamy Sauce Iced Tea Cafe Noir 4 ,. CONSOMMfi WITH VEGETABLES To six cups Consomme (for recipe see Page 149) add French string beans cut in diamonds, carrots cooked and cut in tiny fancy shapes (using French vegetable cutters), and French peas
Cook this with the app: pantry check, scaling, and the assistant.