Cream of Rice Soup with Chervil
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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
988Calories
36 gProtein
175 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories988 kcal
Protein36 g
Carbohydrates175 g
Fiber2.3 g
Sugars15 g
Total Fat13 g
Saturated Fat3.4 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat2.3 g
Cholesterol28 mg
Sodium1362 mg
Potassium1198 mg
Calcium78 mg
Iron9.6 mg
Magnesium82 mg
Phosphorus460 mg
Zinc3.3 mg
Copper0.9 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A9.5 mcg
Vitamin E0.5 mg
Vitamin K2.1 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)22 mg
Folate457 mcg
Choline97 mg
Caffeine0 mg
Water893 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 19. The excerpt below is the record exactly as published.
Cream of rice soup with chervil. cerfeuil. Filet de mouton braisé. Braised fillet of mutton. Ris de veau à la Toulouse, Sweet-breads à la Toulouse, Canards sauvages rôlis, Roast wild duck. Salade de homard. Lobster salad. Beignets aux abricots, Apricot fritters, Cream of rice soup with chervil. Boil some rice in chicken broth for an hour, pass through a tammy, add the necessary quantity of stock, and serve, adding at the last some chopped chervil
Cook this with the app: pantry check, scaling, and the assistant.