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Pumpkin and Rice Soup
From Cassell's dictionary of cookery, 1892
Serves 6
Time: two hours and a half. Sufficient for seven or eight persons.
Presented as published in 1892. 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
97Calories
2 gProtein
22 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories97 kcal
Protein2.1 g
Carbohydrates22 g
Fiber1.1 g
Sugars3 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium39 mg
Potassium185 mg
Calcium40 mg
Iron1 mg
Magnesium16 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C4.5 mg
Vitamin A19 mcg
Vitamin E0.1 mg
Vitamin K5.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate54 mcg
Choline4.5 mg
Caffeine0 mg
Water391 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1400. The excerpt below is the record exactly as published.
Pumpkin and Rice Soup.— Wash a quarter of a pound of rice, and boil it gently until it is almost soft. Drain it, and put it aside. Pare a small pumpkin, take out the seeds, and slice the whole or half of it. Cut it into slices, and put these in a saucepan, with two large onions, two cloves, four or five sticks of celery, a sprig of parsley, a tea-spoonful of sugar, a little pepper and salt, and two quarts of water
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