gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rice and Vegetable Soup
From Practical household cookery, 1891
Serves 3
Macaroni or other paste can be added if cooked separately.
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
386Calories
16 gProtein
64 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories386 kcal
Protein16 g
Carbohydrates64 g
Fiber0.8 g
Sugars7.5 g
Total Fat6.1 g
Saturated Fat1.6 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.1 g
Cholesterol14 mg
Sodium680 mg
Potassium565 mg
Calcium31 mg
Iron3.5 mg
Magnesium34 mg
Phosphorus196 mg
Zinc1.3 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A4.7 mcg
Vitamin E0.2 mg
Vitamin K1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)10 mg
Folate160 mcg
Choline47 mg
Caffeine0 mg
Water443 g
Estimated from matched ingredients across 3 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 VEGETABLE SOUP. All kinds of vegetables are good for this soup, but must first be blanched in boiling salt water for a few minutes and properly dried ; then fry them in a stewpan with butter ; soak them afterwards with good gravy in another stewpan, and boil till cooked. Meantime boil three pints of broth; throw half a pint of rice into it, and after twenty minutes of ebullition mix with the vegetables and gravy, season with salt and pepper, stir, pour into a soup< tureen, and serve with a little grated cheese on a plate apart
Cook this with the app: pantry check, scaling, and the assistant.