Asparagus and Rice Soup
From Most for your money cookbook, 1938
This soup can be made with either boiled or uncooked rice.
Presented as published in 1938. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 4. The excerpt below is the record exactly as published.
ASPARAGUS AND RICE SOUP Heat water in which asparagus has been boiled. Add ]>4 cup boiled rice. Or add 4 tablespoons uncooked rice, well-washed, and cook rapidly 20 minutes. Season, and add a tablespoon lemon juice or a few drops vinegar. Beat yolk of an egg or two in the bottom of a soup tureen, put in a tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.