gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rice and Cabbage Soup
From Practical household cookery, 1891
Serves 6
Can be made 'maigre' by using water instead of broth and adding butter before serving.
Presented as published in 1891. 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
201Calories
9 gProtein
33 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories201 kcal
Protein8.8 g
Carbohydrates33 g
Fiber0.2 g
Sugars3.8 g
Total Fat3.3 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Cholesterol7.1 mg
Sodium363 mg
Potassium581 mg
Calcium75 mg
Iron1.4 mg
Magnesium35 mg
Phosphorus126 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C61 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K90 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.5 mg
Folate55 mcg
Choline23 mg
Caffeine0 mg
Water358 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 29. The excerpt below is the record exactly as published.
RICE AND CABBAOE SOUP. Blanch in salt water for a few minutes the heart of a cabbage cut in eight parts; strain the water through a colander; press the cabbage, and put it back into the stewpan with three pints of cold broth, a small knuckle or ham -bone, and a quarter of a pound of rice, properly washed, as in No. 102 ; boil for twenty-five minutes, season to taste
Cook this with the app: pantry check, scaling, and the assistant.