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Chicken and Rice Soup
From Miss Corson's practical American cookery and household management, 1885
Serves 8
The soup thickens if left to stand.
Presented as published in 1885. 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
Nutrition per serving
205Calories
12 gProtein
24 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories205 kcal
Protein12 g
Carbohydrates24 g
Fiber0.1 g
Sugars8.6 g
Total Fat6.3 g
Saturated Fat2.3 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol18 mg
Sodium531 mg
Potassium477 mg
Calcium89 mg
Iron1.2 mg
Magnesium24 mg
Phosphorus170 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C0.7 mg
Vitamin A23 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.1 mg
Folate43 mcg
Choline44 mg
Caffeine0 mg
Water382 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 102. The excerpt below is the record exactly as published.
CHICKEN Aim RICE SOUP, OB POTAGE A LA BEINE. To three quarts of clear chicken broth, add half a cup- ful of rice, and boil it until the rice can be rubbed through a sieve with a potato-masher; then return the broth and rice to the saucepan, add enough hot milk to make them the consistency of cream, season them palatably with salt, 178 PRACTICAL AMERICAN COOKERY. pepper, and nutmeg, and as soon as the soup is hot serve it, as it grows too thick by standing. CREAM OF ASPARAGUS. When asparagus is used, the tough part of the stalks can be boiled until they are tender enough for the pulp to be rubbed through a sieve with a potato-masher : a cupful of the pulp will make a quart of soup if the directions here given are followed. For a quart of soup, put in a saucepan over the iire a tablespoonful each of butter and flour, and stir them until they are smoothly blended ; then gradually stir in a pint of milk
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