Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
Consommé with Rice
From European and American cuisine, 1914
Serves 5
Serve rice in a battered form.
A modern interpretation · AI-generated from the original record
Ingredients
- a shank of beef 2Vg pounds
- 1 leek
- 1 small carrot
- V, tablespoonf ul salt
- 3 large onions
- 1 cupful well-washed rice
- 1 pint of water
- Yg tablespoonf ul butter
Method
Cover beef shank with cold water in a soup kettle.
When boiling, add leek, carrot, and salt.
Brown onions on the stove cover, then add to the soup.
Boil slowly for 2-3 hours.
Parboil rice for 6 minutes, drain, and rinse.
Cook rice with butter, water, and salt until done.
Strain soup, season, and serve with rice.
Nutrition per serving
626Calories
80 gProtein
38 gCarbs
17 gFat
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 4. The excerpt below is the record exactly as published.
onsommfi with Rice.— Place a soup kettle with a shank of beef 2Vg pounds in weight over the fire ; cover with cold water ; when it boils, add 1 leek, 1 small carrot, and V, tablespoonf ul salt ; cut 3 large onions into thick slices; wipe oflf the cover of the stove; lay the onions on top the cover, and let them get dark brown on both sides ; then add them to the soup ; cover and boil slowly from 2 to 3 hours. In the meantime parboil for 6 minutes 1 cupful well-washed rice ; drain and rinse it oflf with cold water ; return the SOUPS, Etc. 5 rice to the saticepan ; add Yg tablespoonf ul butter, 1 pint of water
Cook this with the app: pantry check, scaling, and the assistant.