Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Rice Soup
From [Modern cookery, in all its branches, 1884
Serves 8
Rice should remain separate when served.
A modern interpretation · AI-generated from the original record
Ingredients
- eight ounces of the best rice
- four quarts of hot soup
Method
Add rice in small portions to boiling soup, stirring continuously.
For clear soup, wash rice, boil briefly, drain, and add to stock until tender.
Nutrition per serving
285Calories
14 gProtein
43 gCarbs
6 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from [Modern cookery, in all its branches (1884) by Eliza Acton, page 41. The excerpt below is the record exactly as published.
RICE SOUP. In France, this soup is served well thickened with the rice, which is stewed in it for upwards of an hour and a half, and makes thus, even with the common bouillon of the country, an excellent winter potage. Wipe in a dry cloth, eight ounces of the best rice ; add it, in small portions, to four quarts of hot soup
Cook this with the app: pantry check, scaling, and the assistant.