Cheap Rice Soup

Ingredients

• a gallon of water
• a moderate-sized tablespoonful of salt
• two or three onions, thickly sliced
• a faggot of sweet herbs
• a mt of celery
• three or four large carrots split down into many divisions
• from three to four ounces of well washed rice
• an ounce or two of fresh butter
• a teaspoonful of flour
• the yolks of two or three new-laid eggs

Method

1. 1

   Place a gallon of water on the fire and when it boils, add salt, onions, sweet herbs, celery, and carrots.

2. 2

   Boil gently for 1.5 to 2 hours, then strain.

3. 3

   For each quart, add rice, pour soup on it, heat slowly, stirring occasionally until tender and thick.

4. 4

   Stir in butter and flour or egg yolks mixed with milk before serving.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 69. The excerpt below is the record exactly as published.

CHEAP RICE SOUP. Place a gallon of water on the fire (more or less according to the quantity of soup required), and when it boils, throw in a moderate- sized tablespoonful of salt, and two or three onions, thickly sliced, a faggot of sweet herbs, a mt of celery, and three or four large carrots split down into many divisions, and cut into short lengths. Boil these gently for an hour and a half, or two hours, and then strain the liquor from them. When time will permit, let it become cold \ CHAP. I.] SOUPS, 45 then for each quart, take from three to four ounces of well washed rice, pour the soup on it, heat it very slowly, giving it an occasional stir, and stew it gently until it is perfectly tender, and the potage quite thick. A moderate seasoning of pepper, and an ounce or two of fresh butter well blended with a teaspoonful of flour, may be thoroughly stirred up with the soup before it is served ; or, in lieu of the butter, the yolks of two or three new-laid eggs

Cook this with the app: pantry check, scaling, and the assistant.