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Bhubarb Soup, Sweet
From Cassell's dictionary of cookery, 1892
Serves 6
Time: about 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
37Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories37 kcal
Protein1.3 g
Carbohydrates6.7 g
Fiber0.9 g
Sugars1 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium54 mg
Potassium125 mg
Calcium58 mg
Iron0.4 mg
Magnesium9.2 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A1.9 mcg
Vitamin E0.1 mg
Vitamin K11 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate2.7 mcg
Choline2.5 mg
Caffeine0 mg
Water200 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, Sweet. — Boil half a pint of cut rhubarb in a quart of water, with the rind of half a lemon and two or three thin slices of bread, till the liquor is pleasantly flavoured. Strain and sweeten it, add a glassful of light wine and a little cream
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