Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

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Cold Rice Soup with Apples

Name: Cold Rice Soup with Apples
Yield: 6 servings
Ingredients: % cup of rice; % lemon; 2 qts. water; 2 lbs. sweet-sour apples; % cup sugar

From The art of German cooking and baking, 1922

Serves 6

If the soup is too thick, add some more water. It can be served warm, but it tastes better when cold.

A modern interpretation · AI-generated from the original record

Ingredients

% cup of rice
% lemon
2 qts. water
2 lbs. sweet-sour apples
% cup sugar

Method

The rice is washed and boiled in 3 cups of water for 5 minutes, then this water is poured off and 2 qts. added to boil for 1 hour.
In the meantime, peel the apples and remove the core, cut them up in thirds and put into rice, also cut up the lemon in slices and add to the soup.
Boil all this for 20 minutes after adding salt and sugar as stated above.

Nutrition per serving

196Calories

2 gProtein

49 gCarbs

0 gFat

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 3. The excerpt below is the record exactly as published.

COLD RICE SOUP WITH APPLES. Quantity for 6 Persons. % cup of rice % lemon 2 qts. water Vi tsp. of salt 2 lbs. sweet-sour apples % cup sugar

Cook this with the app: pantry check, scaling, and the assistant.