Curry Soup with Rice
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
727Calories
15 gProtein
159 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories727 kcal
Protein15 g
Carbohydrates159 g
Fiber8 g
Sugars6.7 g
Total Fat13 g
Saturated Fat0.5 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol31 mg
Sodium19 mg
Potassium496 mg
Calcium118 mg
Iron9.1 mg
Magnesium75 mg
Phosphorus272 mg
Zinc2.5 mg
Copper0.5 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0.1 mcg
Vitamin E1.7 mg
Vitamin K6.8 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)7.8 mg
Folate442 mcg
Choline23 mg
Caffeine0 mg
Water157 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 24. The excerpt below is the record exactly as published.
Curry soup with rice. Fry some slices of onions and warm in a stew-pan with à little curry-powder and butter, add the necessary quantity of stock ; boil and pass through a tammy, pour over rice, which has been boiled in stock
Cook this with the app: pantry check, scaling, and the assistant.