Consomé
"Consommé"
From the treasured pages of Cuaderno de Recetas de Cocina de Hortensia Volante
Written by Hortensia Volante
Consomé
"Se cuece medio kilo de ternera en litro y medio de agua con sal correspondiente, espumándolo bien. Después se le agrega zanahoria, nabo, perejil, ajo, cebolla tostada, azúcar quemada para darle color. Se cuela al servirse."
English Translation
"Half a kilo of beef is cooked in one and a half liters of water with the appropriate amount of salt, skimming it well. Then carrot, turnip, parsley, garlic, toasted onion, and burnt sugar to add color are added. It is strained when served."
Note on the Original Text
The recipe is composed in an instructive, conversational tone typical of manuscript cookbooks. Instructions are brief, assuming a baseline of kitchen knowledge, with quantities like 'medio kilo' and 'litro y medio' relying on readers' practical sense. Punctuation and spelling reflect the conventions of early 1900s Mexico, notably omitting modern formatting or detailed step breakdowns. The emphasis remains on essential actions—simmering, skimming, adding vegetables, and straining—while flavorings like caramelized sugar for color illustrate period preferences and resourcefulness.
Title
Cuaderno de Recetas de Cocina de Hortensia Volante (1902)
You can also click the book image above to peruse the original tome
Writer
Hortensia Volante
Era
1902
Publisher
Unknown
Background
A charming early 20th-century manuscript brimming with delectable recipes, from croquetas to guiso de caracoles, lending a savory glimpse into the flavors of the era.
Kindly made available by
University of Texas at San Antonio
This consomé recipe hails from the 'Cuaderno de Recetas de Cocina' compiled by Hortensia Volante in 1902, reflecting the culinary tendencies of early 20th-century Mexico. Handwritten recipe books like this one reveal the domestic ingenuity of women who maintained and shared family cooking traditions. These manuscripts often merged European techniques—like consomé, a classic French-inspired clear broth—with local produce and tastes, echoing a period of culinary transition and cross-pollination in Mexican households. Consomé was, and remains, a foundational dish for festive occasions and elegant meals, signifying care, refinement, and hospitality in the home.
At the turn of the 20th century, this consomé would typically be prepared over a wood or coal-fueled stove in a well-seasoned earthenware or heavy metal pot. A large slotted spoon was essential for skimming foam off the broth. Chopping and peeling tools, as well as a small heavy pan for making caramel, were needed. For straining, cooks relied on a tightly woven cloth or fine-mesh sieve—sometimes fashioned from muslin—ensuring a crystal-clear broth.
Prep Time
15 mins
Cook Time
1 hr 45 mins
Servings
4
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1.1 pounds beef (shank or stewing cut)
- 6 1/3 cups water
- Salt, to taste
- 1 medium carrot
- 0.5 medium turnip (about 2–2.1 ounces)
- Small bunch of parsley (about 0.35 ounces)
- 1 clove garlic
- 1 small onion
- 1 tablespoon sugar (to caramelize for color)
Instructions
- To prepare this early 20th-century consomé, start by simmering 1.1 pounds of beef (ideally from the shank or a lean cut) in 6 1/3 cups of water with an appropriate amount of salt.
- Skim off any foam diligently as the broth begins to boil.
- After the initial impurities have been removed, add a peeled and sliced carrot, half a peeled and sliced turnip, a small bunch of fresh parsley, a whole peeled garlic clove, and a small onion that has first been roasted until browned or slightly charred.
- To achieve the broth's characteristic color, add a small spoonful of caramelized sugar (simply heat a tablespoon of sugar in a dry pan until deep amber, then dissolve it in a little water and add to the soup).
- Simmer gently until the vegetables are tender and the flavors well integrated, approximately 1.5–2 hours.
- Strain the broth through a fine sieve or muslin before serving.
- Serve hot, optionally with a garnish of finely chopped herbs or a few cooked vegetables.
Estimated Calories
120 per serving
Cooking Estimates
It usually takes about 15 minutes to prepare the ingredients for this consomé. The soup simmers for 1.5 to 2 hours to build flavor and make the meat and vegetables tender. This recipe makes about 4 servings, with each serving having around 120 calories.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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