Italian Soup
From 365 foreign dishes, 1908
Serve hot with melted butter poured over and garnish with parsley.
Presented as published in 1908. 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
904Calories
28 gProtein
163 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories904 kcal
Protein28 g
Carbohydrates163 g
Fiber5 g
Sugars6.6 g
Total Fat14 g
Saturated Fat7.3 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol39 mg
Sodium802 mg
Potassium506 mg
Calcium482 mg
Iron8.2 mg
Magnesium75 mg
Phosphorus533 mg
Zinc4.1 mg
Copper0.5 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A102 mcg
Vitamin E0.5 mg
Vitamin K1.5 mcg
Vitamin B60.5 mg
Vitamin B120.6 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.6 mg
Folate441 mcg
Choline26 mg
Caffeine0 mg
Water168 g
As published
This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 12. The excerpt below is the record exactly as published.
Italian Soup. Chop some cabbage and let fry in a table- q>Oonfuls of butter ; add ^ cup of rice (dry) ApHl and I clove of garlic chopped with % small ^^no onion. Let fry a few minutes; then add 2 ^tz:^ quarts of soup-stocic seasoned with salt, white ^P^^ pepper and a little saiTron to taste. Add J^ sjarrn^ cup of grated Parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.