Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Rice-Flour Soup
From The Ideal cook book, 1899
Serves 8
Can be converted into a white soup with cream.
A modern interpretation · AI-generated from the original record
Ingredients
- 8 oz. of fine rice-flour
- 2 qts. of fast boiling broth
- mace
- cayenne
- 2 dessertspoonfuls of currie powder
- juice of 4 a lemon
Method
Mix rice-flour with cold broth to form a batter.
Pour into boiling broth, season, and boil for ten minutes.
Add curry powder and lemon juice for flavor.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 6. The excerpt below is the record exactly as published.
Rice-Flour Soup-—Ingredients—A little cold broth, 8 oz. of fine rice-flour, 2 qts. of fast boiling broth, mace, cayenne and salt, 2 dessertspoonfuls of currie powder, juice of 4 a lemon
Cook this with the app: pantry check, scaling, and the assistant.