Bouillon Rice Soup with Tomatoes
From The art of German cooking and baking, 1922
Serves 6
Presented as published in 1922. 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
- % cup rice
- ~ Vz Qt. canned tomatoes or 1 % lbs. fresh tomatoes.
- 2 cups water
- 3 qts. bouillon
Method
After the bouillon boils, add the tomatoes as mentioned in this recipe.
Proceed as in No.
20, strain the bouillon, and boil the rice in it for 1 hour.
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.
BOUILLON RICE SOUP WITH TOMATOES. Quantity for 6 Persons. % cup rice ~ Vz Qt. canned tomatoes or 1 % lbs. 2 cups water fresh tomatoes. 3 qts. bouillon
Cook this with the app: pantry check, scaling, and the assistant.