Consomme with Rice and Cream

Ingredients

• Put one quart of plain consomme
• add a pint of boiling water
• one-half cup of cold boiled rice
• one teaspoonful of sugar
• one teaspoonful of salt
• a cup of cream

Method

1. 1

   Boil the consomme, add boiling water and rice, boil for ten minutes, then add sugar, salt, and cream.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 45. The excerpt below is the record exactly as published.

CONSOMME WITH RICE AND CREAH. Put one quart of plain consomme made after the above recipe, in a stew-pan and when it has come to a boil add a pint of boiling water and one-half cup of cold boiled rice. Boil for ten minutes, then add one teaspoonful each of sugar and salt and a cup of cream. Emma Hoffman. CONSOMME WITH PEARL BARLEY. Put one quart of consomme, made after the above recipe for plain con- somme in a granite kettle, add one-fourth of a cup of well-washed pearl barley, and one pint of boiling water. Let boil forty-five minutes. Add one-third of a cup of cold breast of chicken cut in dice, two tablespoonfuls of peas previously cooked, and serve on crisp crackers. P. R. Saur. CONSOMME WITH EQQ BALLS. Use one quart of the above recipe for plain consomme put over to boil, adding to it one quart of boiling water. Just before taking from the stove put in a few balls made by rubbing smoothly together the yolks of two hard-boiled eggs seasoned with a dash of salt and pepper, one tea- spoonful of melt

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