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Italian Consomme (a l’Italienne)
From The encyclopædia of practical cookery, 1890
Serves 4
Macaroni, rice, or spaghetti must be parboiled and broken into pieces before adding.
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
27Calories
5 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories27 kcal
Protein4.6 g
Carbohydrates2.1 g
Fiber0.1 g
Sugars0.4 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium533 mg
Potassium160 mg
Calcium9.2 mg
Iron0.5 mg
Magnesium1.3 mg
Phosphorus29 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate2.4 mcg
Choline1.2 mg
Caffeine0 mg
Water196 g
Estimated from matched ingredients across 4 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.
talian Consomme (a 1’ Italienne). — Put lqt. of Consomme into a saucepan, boil quickly, add f breakfast-cupful of Italian paste
Cook this with the app: pantry check, scaling, and the assistant.