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Minestrone (Milan Fashion)

Name: Minestrone (Milan Fashion)
Yield: 10 servings
Ingredients: six or eight ounces of bacon; a piece of raw ham; a savoy cabbage shredded large; two or three handfuls of fresh haricot beans; three quarts of broth; four tablespoonfuls of tender celery roots; the same of cabbage; the same of haricot beans; two handfuls of fresh broad beans; the same of green peas; a handful of asparagus heads; a chopped tomato; twelve or fourteen ounces of Piedmont rice; two or three smoked Milan sausages; a handful of grated Parmesan

From The thorough good cook, 1895

Serves 10

Presented as published in 1895. 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

240Calories

18 gProtein

21 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories240 kcal

Protein18 g

Carbohydrates21 g

Fiber5.4 g

Sugars5.5 g

Total Fat11 g

Saturated Fat3.6 g

Monounsaturated Fat4.7 g

Polyunsaturated Fat1.8 g

Omega-30 g

Cholesterol23 mg

Sodium749 mg

Potassium871 mg

Calcium104 mg

Iron2.3 mg

Magnesium75 mg

Phosphorus272 mg

Zinc1.8 mg

Copper0.4 mg

Manganese0.6 mg

Vitamin D0.1 mcg

Vitamin C34 mg

Vitamin A76 mcg

Vitamin E0.9 mg

Vitamin K48 mcg

Vitamin B60.4 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)6.2 mg

Folate149 mcg

Choline54 mg

Caffeine0 mg

Water425 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 85. The excerpt below is the record exactly as published.

Minestrone. [Milan Fashion.) Chop six or eight ounces of bacon, put it into a stew-pan with a piece of raw ham, a savoy cabbage shredded large, and two or three handfuls of fresh haricot beans, either white or green; moisten all these vegetables with three quarts of broth, and place the stew-pan on a brisk fire. After it has boiled ten minutes, add to the liquid four tablespoonfuls of tender celery roots cut into small dice, the same of cabbage, and again the same of haricot beans, cut in pieces. Eight or ten minutes after, add two handfuls of fresh broad beans, the same of green peas and asparagus heads, a chopped tomato, twelve or fourteen ounces of Piedmont rice (not washed), as well as two or three smoked Milan sausages. Continue boiling until the rice be done : twelve or fourteen minutes will be lonof enough. At the last moment, add to the soup a handful of grated Parmesan

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