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Du Barry Soup
From Kirmess cook book, 1907
Serves 5
Presented as published in 1907. 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
479Calories
6 gProtein
35 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories479 kcal
Protein6.2 g
Carbohydrates35 g
Fiber1.3 g
Sugars1.2 g
Total Fat35 g
Saturated Fat19 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat0.3 g
Cholesterol96 mg
Sodium1575 mg
Potassium278 mg
Calcium100 mg
Iron1.8 mg
Magnesium29 mg
Phosphorus124 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)1.7 mg
Folate129 mcg
Choline9.4 mg
Caffeine0 mg
Water479 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 19. The excerpt below is the record exactly as published.
DU BARRY SOUP. Mrs. Charles C. Thomas. . Boil one cup of rice in two quarts of clear chicken bouillon, rub through sieve and add one cup of cold cauliflower pressed through a potato ricer, season with white pepper and salt, add a pint of cream
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