Rice and Pumpkin Soup

Name: Rice and Pumpkin Soup
Ingredients: some pumpkin; some onion; a clove; piece of celery; pepper; salt; water; some rice

From Wholesome cookery, 1887

Presented as published in 1887. 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

14Calories

0 gProtein

3 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories14 kcal

Protein0.3 g

Carbohydrates3.3 g

Fiber1.7 g

Sugars0.1 g

Total Fat0.7 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium14 mg

Potassium51 mg

Calcium32 mg

Iron0.6 mg

Magnesium13 mg

Phosphorus5.2 mg

Zinc0.1 mg

Copper0 mg

Manganese3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.4 mcg

Vitamin E0.4 mg

Vitamin K7.1 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate1.3 mcg

Choline1.9 mg

Caffeine0 mg

Water0.5 g

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 9. The excerpt below is the record exactly as published.

Eice and Pumpkin Soup. Cut some pumpkin into small pieces ; put it in a saucepan, with some onion, a clove, piece of celery, pepper, salt, and water. When thoroughly cooked, pass it through a hair sieve. Put it back on the fire, with some rice

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