Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Consommé with Rice
From Miss Parloa's kitchen companion, 1887
Serves 3
A modern interpretation · AI-generated from the original record
Ingredients
- two tablespoonfuls of uncooked rice
- two quarts of clear soup
- one teaspoonful of salt
- one quart of boiling water
Method
Wash the rice thoroughly.
Boil in a saucepan with boiling water for twenty minutes.
Add salt after fifteen minutes.
Strain and rinse with cold water.
Heat the soup and add the rice, cooking for ten minutes without boiling.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 56. The excerpt below is the record exactly as published.
Consomm6 with Rice. Use two table-spoonfuls of uncooked rice to two quarts of clear soup. After ridding the rice of all dark par- ticles, wash it in three waters, rubbing it thoroughly SOUPS. 119 between the hands while it is in the first water. When it has been properly washed, put it into an uncovered stew- pan with one quart of boiling water, and place the pan where its contents will boil for twenty minutes. At the end of the first fifteen minutes add one teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.