vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Royal Consomme (a la Royale)
From The encyclopædia of practical cookery, 1890
Serves 1
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
203Calories
16 gProtein
5 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories203 kcal
Protein16 g
Carbohydrates5.4 g
Fiber0 g
Sugars5.2 g
Total Fat13 g
Saturated Fat5 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol384 mg
Sodium180 mg
Potassium288 mg
Calcium179 mg
Iron1.8 mg
Magnesium24 mg
Phosphorus299 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A192 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.2 mg
Folate47 mcg
Choline312 mg
Caffeine0 mg
Water164 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 464. The excerpt below is the record exactly as published.
Royal Consomme (a la Royale). — (1) Beat two eggs, and mix with them 4 teacupful of milk and 1 pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.