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Rice and Onion Soup
From Cassell's dictionary of cookery, 1892
Serves 6
The flavour can be varied by adding other vegetables.
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
243Calories
11 gProtein
40 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories243 kcal
Protein11 g
Carbohydrates40 g
Fiber2.8 g
Sugars11 g
Total Fat4.1 g
Saturated Fat1.1 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.7 g
Cholesterol9.5 mg
Sodium458 mg
Potassium572 mg
Calcium49 mg
Iron1.8 mg
Magnesium32 mg
Phosphorus150 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A3.2 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6 mg
Folate88 mcg
Choline39 mg
Caffeine0 mg
Water427 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 1534. The excerpt below is the record exactly as published.
Cut six onions into pieces the size and shape of dice, and fry them in butter until they arc nicely browned. Pour over them as much stock as will cover them, and let them simmer gently till tender. Rub them through a sieve, add to the pulp two quarts of good stock, put the whole back into the stewpan, with four ounces of weU-washed rice, and simmer all gently together until the rice is tender. Add salt and. white peppe
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