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Cold Rice Soup with Apples
From The art of German cooking and baking, 1922
Serves 6
If the soup is too thick, add some more water. It can be served warm, but it tastes better when cold.
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
Method
Nutrition per serving
196Calories
2 gProtein
49 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories196 kcal
Protein1.6 g
Carbohydrates49 g
Fiber2.6 g
Sugars32 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium11 mg
Potassium180 mg
Calcium26 mg
Iron0.9 mg
Magnesium14 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A3.2 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate36 mcg
Choline6.8 mg
Caffeine0 mg
Water463 g
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.
COLD RICE SOUP WITH APPLES. Quantity for 6 Persons. % cup of rice % lemon 2 qts. water Vi tsp. of salt 2 lbs. sweet-sour apples % cup sugar
Cook this with the app: pantry check, scaling, and the assistant.