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How to Make a Rich Consomme
From The Swedish, French, American cook book, 1918
Serves 2
This can be used for different kinds of consommes.
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
751Calories
145 gProtein
0 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories751 kcal
Protein145 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat19 g
Saturated Fat7.3 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol400 mg
Sodium328 mg
Potassium2005 mg
Calcium80 mg
Iron9.2 mg
Magnesium78 mg
Phosphorus1414 mg
Zinc23 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A14 mcg
Vitamin E1.4 mg
Vitamin K8 mcg
Vitamin B64 mg
Vitamin B1213 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)42 mg
Folate25 mcg
Choline405 mg
Caffeine0 mg
Water335 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 41. The excerpt below is the record exactly as published.
How to Make a Rich Consomme One half shin of beef, one fowl, two pounds round of beef for clearing, pepper, salt, onions, carrots, some tomatoes
Cook this with the app: pantry check, scaling, and the assistant.