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Spring Consomme (a la Printanier)

Name: Spring Consomme (a la Printanier)
Yield: 4 servings
Ingredients: Cut two carrots; and one turnip; 2 table-spoonfuls of cooked green peas; 2 table-spoonfuls of cooked French beans; Add a handful of chift'onnade

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

33Calories

1 gProtein

7 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories33 kcal

Protein1.2 g

Carbohydrates7 g

Fiber2.2 g

Sugars3.2 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium25 mg

Potassium206 mg

Calcium24 mg

Iron0.2 mg

Magnesium11 mg

Phosphorus30 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C12 mg

Vitamin A252 mcg

Vitamin E0.2 mg

Vitamin K5.1 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate31 mcg

Choline3.9 mg

Caffeine0 mg

Water61 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 465. The excerpt below is the record exactly as published.

Spring Consomme (a la Printanier).— Cut two carrots and one turnip into shapes with a vegetable scoop, simmer for twenty minutes in salted water, drain, and throw them into lqt. of Consomme in a saucepan, with 2 table-spoonfuls of cooked green peas and 2 table-spoonfuls of cooked French beans, cut into small pieces. Add a handful of chift'onnade

Cook this with the app: pantry check, scaling, and the assistant.