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Rice and Green Pea Soup
From Cassell's dictionary of cookery, 1892
Serves 4
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
5Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories5.3 kcal
Protein0.4 g
Carbohydrates0.8 g
Fiber0.2 g
Sugars0.3 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0.2 mg
Sodium9.1 mg
Potassium16 mg
Calcium1.1 mg
Iron0.1 mg
Magnesium1.5 mg
Phosphorus5.7 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A1.5 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.8 mcg
Choline1.6 mg
Caffeine0 mg
Water8.7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1532. The excerpt below is the record exactly as published.
ice and Green Pea Soup (a French recipe). — Take a sufficient quantity of rice, and wash it four or five times in moderately warm Avater. Add some thin stock, and boil for an hour and a half. When the rice is cooked, add, about an hour and a half before serving the soup, some puree of green peas
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