Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
Consommé
From The Institute cook book, 1913
Serves 6
The under part of the round of beef is the best for this soup, though any lean portions will do.
A modern interpretation · AI-generated from the original record
Ingredients
- 2 pounds lean beef
- 1 stalk celery
- 1 small knuckle veal
- 1 small carrot
- 2 tablespoons butter
- 1 bay leaf
- 1 small onion
- 2 quarts cold water
Method
Cut the beef and veal into small pieces and brown them in the butter over a hot fire.
Add the cold water, onion, celery, carrot, and bay leaf; simmer slowly for five or six hours in a covered kettle.
Take from the fire; cool; remove the fat; strain; reheat and serve.
Nutrition per serving
250Calories
34 gProtein
4 gCarbs
15 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 13. The excerpt below is the record exactly as published.
2 pounds lean beaf 1 stalk celery 1 small knuckle veal 1 small carrot 2 tablespoons butter 1 bay leaf 1 small onion 2 quarts cold water
Cook this with the app: pantry check, scaling, and the assistant.