nut-freeegg-freesoy-freefish-freeshellfish-free
Veal Soup (Consomme de Veau) ala Comtesse
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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
594Calories
15 gProtein
25 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories594 kcal
Protein15 g
Carbohydrates25 g
Fiber0 g
Sugars7.7 g
Total Fat53 g
Saturated Fat25 g
Monounsaturated Fat11 g
Polyunsaturated Fat1 g
Cholesterol151 mg
Sodium794 mg
Potassium630 mg
Calcium89 mg
Iron1.3 mg
Magnesium29 mg
Phosphorus202 mg
Zinc1 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A4.7 mcg
Vitamin E0.1 mg
Vitamin K3.8 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.8 mg
Folate30 mcg
Choline44 mg
Caffeine0 mg
Water519 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 58. The excerpt below is the record exactly as published.
eal Soup ( Consomme de Veau ) ala Comtesse One tablespoon butter, one tablespoon flour, one quart veal broth that has been flavored with onions, carrots, pepper, salt, sherry, and tomatoes. When ready, garnish with dices of cooked sweetbreads and dices of fried bread. Just before serving, add one cup of thick cream, two tablespoons sherry
Cook this with the app: pantry check, scaling, and the assistant.