Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Rice Soup with Milk
From The art of German cooking and baking, 1922
Serves 6
In the summer time rice is palatable and refreshing, served cold with milk.
A modern interpretation · AI-generated from the original record
Ingredients
- 1 cup of rice
- 2 qts. of milk
- 3 cups of water
- i^ tsp. of salt
Method
The rice is washed in water and boiled for 5 minutes.
Pour off the water and gradually add milk.
It takes the rice about 1.5 to 2 hours to get soft.
Serve with sugar and cinnamon or cooked prunes.
Nutrition per serving
303Calories
13 gProtein
39 gCarbs
11 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.
RICE SOUP WITH MILK. Quantity for 6 Persons. ■1 cup of rice 2 qts. of milk 3 cups of water i^ tsp. of salt
Cook this with the app: pantry check, scaling, and the assistant.