Veal Cream Soup

Name: Veal Cream Soup
Ingredients: a slice of onion; one-third of a cup of raw rice; one cup of rich milk; salt; pepper; grated Parmesan cheese

From Home dissertations, 1891

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

272Calories

6 gProtein

62 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories272 kcal

Protein5.8 g

Carbohydrates62 g

Fiber2.6 g

Sugars6.4 g

Total Fat0.8 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium6.3 mg

Potassium268 mg

Calcium37 mg

Iron0.4 mg

Magnesium31 mg

Phosphorus107 mg

Zinc1.1 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1 mg

Folate29 mcg

Choline9.2 mg

Caffeine0 mg

Water140 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 71. The excerpt below is the record exactly as published.

VEAL CREAM SOUP. Boil the remnants of a roast of veal until the meat falls from the bones. Strain and cool. The next day put on to boil, with a slice of onion and one-third of a cup of raw rice. Let it simmer slowly for an hour. Add salt and pepper to taste. Just before serving add one cup of rich milk, or cream if you have it, heated first in a separate dish. Serve with grated Parmesan cheese

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