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Bhubarb Soup

Name: Bhubarb Soup
Yield: 6 servings
Ingredients: half a dozen sticks of fine young rhubarb; a quart of good veal or beef stock; a moderate-sized onion; two thin slices of bread; a little salt and pepper

From Cassell's dictionary of cookery, 1892

Serves 6

Time to simmer: about half an hour. Serves five to six.

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

99Calories

5 gProtein

14 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories99 kcal

Protein5.4 g

Carbohydrates14 g

Fiber1.1 g

Sugars4.4 g

Total Fat2.3 g

Saturated Fat0.6 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol4.7 mg

Sodium275 mg

Potassium286 mg

Calcium53 mg

Iron0.8 mg

Magnesium14 mg

Phosphorus65 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C4.2 mg

Vitamin A2.8 mcg

Vitamin E0.1 mg

Vitamin K7.7 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.1 mg

Folate14 mcg

Choline18 mg

Caffeine0 mg

Water195 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 1524. The excerpt below is the record exactly as published.

Bhubarb Soup. — Take half a dozen sticks of fine young rhubarb, peel them, and cut them into short lengths. Throw these into a quart of good veal or beef stock, and add a moderate-sized onion, two thin sUces of bread, and a Little salt and pepper

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