Soup with Italian Paste
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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
163Calories
9 gProtein
38 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories163 kcal
Protein8.6 g
Carbohydrates38 g
Fiber8.1 g
Sugars24 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium117 mg
Potassium2004 mg
Calcium71 mg
Iron5.9 mg
Magnesium83 mg
Phosphorus165 mg
Zinc1.3 mg
Copper0.7 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A151 mcg
Vitamin E8.5 mg
Vitamin K23 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.1 mg
Folate24 mcg
Choline76 mg
Caffeine0 mg
Water146 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 14. The excerpt below is the record exactly as published.
Soup with Italian paste. Maquereaux bouillis à l’eau de sel. Boiled mackerel. Côtes de bœuf braisées à la purée de Braised ribs of beef, purée of tomates. tomatoes. us Poulet rôti. 6 Roàst fowl. Céleri-rave à la sauce au beurre, Celery roots with butter sauce. Baba au rhum. Baba or rum cake. Soup with Italian paste. Blanch seven ounces of Italian paste, those the shape of a melon seed are the best, boil for ten minutes in water, and put to cool, then drain in a sieve. Put them into the stock, and boil for five minutes, season according to taste, and serve with grated Parmesan cheese
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Cook this with the app: pantry check, scaling, and the assistant.