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Vegetables, Spring (dressed in the German manner)
From Cassell's dictionary of cookery, 1892
Serves 3
Time: two hours.
Presented as published in 1892. 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
598Calories
20 gProtein
124 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories598 kcal
Protein20 g
Carbohydrates124 g
Fiber12 g
Sugars10 g
Total Fat10 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.6 g
Cholesterol24 mg
Sodium69 mg
Potassium924 mg
Calcium127 mg
Iron8.6 mg
Magnesium106 mg
Phosphorus370 mg
Zinc3.9 mg
Copper0.6 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C96 mg
Vitamin A135 mcg
Vitamin E0.5 mg
Vitamin K356 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)9.2 mg
Folate398 mcg
Choline58 mg
Caffeine0 mg
Water369 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2189. The excerpt below is the record exactly as published.
Vegetables, Spring (dressed in the German manner) . — Take a handful of parsley, and the same of sorrel, lettuce, and chervil; pick and wash the vegetables, shred them finely, and put them into a saucepan with a pint and tkree-quarters of green peas. Pour over them as much good broth as will Cover them, season with pepper and salt, and sim- mer gently for two hours. In a separate sauce- pan boil three-quarters of a pound of rice in water till tender. Stir the boiled vegetables into this, season with pepper and salt, add a slice of butter
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