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Gourmet Consomme (a l’Epicure)
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
579Calories
42 gProtein
31 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories579 kcal
Protein42 g
Carbohydrates31 g
Fiber0.8 g
Sugars3.4 g
Total Fat25 g
Saturated Fat8.7 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat4.9 g
Omega-30.2 g
Cholesterol756 mg
Sodium1744 mg
Potassium655 mg
Calcium309 mg
Iron6 mg
Magnesium43 mg
Phosphorus578 mg
Zinc4.1 mg
Copper0.6 mg
Manganese1 mg
Vitamin D4 mcg
Vitamin C1.7 mg
Vitamin A349 mcg
Vitamin E2.3 mg
Vitamin K4.8 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)3.5 mg
Folate137 mcg
Choline595 mg
Caffeine0 mg
Water589 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 463. The excerpt below is the record exactly as published.
Gourmet Consomme (a l’Epicure). — Cut three thin slices from the centres of three round dinner rolls, toast them on one side, and mask them on that side with a good coating of grated Parmesan cheese. Dust a little pepper over, place them on a gridiron, and put in the oven until the cheese is nearly melted and a little browned. Take them out, put them on a warm dish, and keep them quite hot. Meanwhile put lqt. of game or chicken Consomme into a stewpan, place it on the fire, let it boil, and immediately pour in 4 tumblerful of Madeira ; then put in eight or ten fresh eggs
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