Soup with Rice
From French dishes for American tables, 1886
Presented as published in 1886. 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
559Calories
35 gProtein
100 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories559 kcal
Protein35 g
Carbohydrates100 g
Fiber1.5 g
Sugars0.1 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium3191 mg
Potassium903 mg
Calcium80 mg
Iron7.5 mg
Magnesium28 mg
Phosphorus287 mg
Zinc3 mg
Copper1.5 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C4.8 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.2 mg
Niacin (B3)8.3 mg
Folate274 mcg
Choline6.6 mg
Caffeine0 mg
Water1174 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 5. The excerpt below is the record exactly as published.
Soup with Rice. Take four ounces of rice, which wash well, then boil for ten minutes, and put in cold water for a moment. Boil the rice in three pints of consomme
Cook this with the app: pantry check, scaling, and the assistant.