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Neapolitan Consomme (a la Napolitaine)

Name: Neapolitan Consomme (a la Napolitaine)
Yield: 4 servings
Ingredients: Cut into pieces 2oz. of cooked macaroni; adding 40z- of chopped cooked tongue; 4°z- of lean cooked ham; and two or three mushrooms cut into small pieces; Pour all into a tureen with lqt. of boiling Consomme

From The encyclopædia of practical cookery, 1890

Serves 4

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

197Calories

18 gProtein

14 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories197 kcal

Protein18 g

Carbohydrates14 g

Fiber0.8 g

Sugars1.1 g

Total Fat7.3 g

Saturated Fat2.8 g

Monounsaturated Fat3.2 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol41 mg

Sodium828 mg

Potassium470 mg

Calcium16 mg

Iron2 mg

Magnesium21 mg

Phosphorus196 mg

Zinc2.2 mg

Copper0.4 mg

Manganese0.5 mg

Vitamin D0.3 mcg

Vitamin C2.4 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.9 mg

Folate13 mcg

Choline31 mg

Caffeine0 mg

Water264 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.

Neapolitan Consomme (a la Napolitaine). — Cut into pieces 2oz. of cooked macaroni, adding 40z- of chopped cooked tongue, 4°z- of lean cooked ham, and two or three mush- rooms cut into small pieces. Pour all into a tureen with lqt. of boiling Consomme

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