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Royal Custard for Soup
From Miss Parloa's kitchen companion, 1887
Serves 1
This custard is called 'Consomme a la royale' when added to soup.
Presented as published in 1887. 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
227Calories
21 gProtein
2 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories227 kcal
Protein21 g
Carbohydrates1.8 g
Fiber0 g
Sugars0.6 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium1248 mg
Potassium272 mg
Calcium88 mg
Iron2.9 mg
Magnesium18 mg
Phosphorus310 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C0.4 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate72 mcg
Choline441 mg
Caffeine0 mg
Water211 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 231. The excerpt below is the record exactly as published.
oyal Custard, for Soup. Beat well with a spoon three eggs and one-third of a teaspoonful of salt. It must be thoroughly beaten, and yet it should not be frothy. Add one gill of consomme
Cook this with the app: pantry check, scaling, and the assistant.