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Jellied Consomme Recipe
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Cold water||1⁄2 Cup (8 tbs)|
|Beef stock||5 Cup (80 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Dry sherry||1 Tablespoon|
|Lemon juice||2 Teaspoon|
|Lemon twists||2 (For Garnish)|
|Chopped ripe olives||2 Tablespoon|
Serving size: Complete recipe
Calories 317 Calories from Fat 37
% Daily Value*
Total Fat 4 g6.7%
Saturated Fat 0.87 g4.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2850.3 mg118.8%
Total Carbohydrates 23 g7.6%
Dietary Fiber 3.1 g12.5%
Sugars 8.1 g
Protein 50 g99.8%
Vitamin A 2.7% Vitamin C 52.2%
Calcium 17.5% Iron 27.7%
*Based on a 2000 Calorie diet
Set over low heat until gelatin is dissolved (about 3 minutes), stirring occasionally.
Stir in remaining ingredients, except lemon twists and olives.
Heat thoroughly, then cool slightly.
Pour consomme into a mixing bowl; refrigerate covered until set (3 to 4 hours).
Beat slightly before serving.
Spoon into consomme cups or wine glasses.
Garnish with lemon twists and chopped olives.