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Vegetable Consommé with Dried Vegetables
From Cassell's dictionary of cookery, 1892
Serves 6
Proceed as for Vegetable Consommé made with Fresh Vegetables.
Presented as published in 1892. 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
286Calories
34 gProtein
49 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories286 kcal
Protein34 g
Carbohydrates49 g
Fiber2.8 g
Sugars0 g
Total Fat2.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium17 mg
Potassium1712 mg
Calcium213 mg
Iron8.9 mg
Magnesium202 mg
Phosphorus621 mg
Zinc5.2 mg
Copper1.3 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C5.8 mg
Vitamin A18 mcg
Vitamin E0 mg
Vitamin K68 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.4 mcg
Choline0.5 mg
Caffeine0 mg
Water484 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2174. The excerpt below is the record exactly as published.
a pint of white haricot beans and a pint of lentils into a stew- pan with an onion, a pinch of salt, a bunch of parsley, and a small sprig of thyme. Pour over these ingredients three quarts of water
Cook this with the app: pantry check, scaling, and the assistant.