Cream of Rice Soup

Ingredients

• Two quarts of chicken stock
• one teacupful of rice
• a quart of cream or milk
• a small onion
• a stalk of celery
• salt
• and pepper

Method

1. 1

   Wash rice, add to chicken stock with onion and celery.

2. 2

   Cook slowly for two hours.

3. 3

   Strain, add seasoning and milk or cream that has just boiled.

4. 4

   If using milk, add a tablespoon of butter.

Nutrition per serving

As published

This recipe was extracted from Ransom's family receipt book, 1886 (1886) by D. Ransom, Son & Co, page 2. The excerpt below is the record exactly as published.

Salt Rheum, Erysipelas. Inflamed Eyes, Fever Sores, etc., will be immediately relieved by the use ox Dr. Trask’s Magnetic Ointment. Price 25 and 40 cents per bottle. Sold by all dealers in medicine. ■ <3= |4 Try «• King o £ the Blood,” Soups, Meats, Entrees, Etc. (Sea many oiher Receipts in previous books.— See terms for mailing.) |1®EEK PEA SOUP.-C over a quart of green peas ydth hot water, and boil, with an onion, until they will mash easily. (The time will depend on the age of the peas, but will be from twenty to thirty minutes). Mash, and add a pint of stock or water. Cook together two tablespoonfuls of butter and one of dour until smooth, but not brown. Add to the peas, and then ajid a cupful of cream and one of milk. Season with salt and pepper, and let boil 'up once. Strain and serve. A cupful of whipped cream added the last moment is an improvement. f | IT 01-5 EDS® SOUF.AOne quart of milk, two large onions, three MW eggs,' two tablespoonfuls of butter, two of flour, salt, pepper, two table¬ spoonfuls of grated cheese. Put milk on to boil. Fry the butter and onions together for eight minutes ; then add dry flour, and cook two minutes longer, being careful not to burn. Stir into the milk, and cook ten minutes. Rub through a strainer, and return to the fire. * Now add the cheese. Beat the eggs, with a speck of pepper and half a teaspoonful of salt. Season the soup with salt and pepper. Hoid the colander over the soup and pour the eggs through, upon the butter, and set back for three minutes where it will not boil. Then serve. The cheese may be omitted if it is not liked. rMEAM OF RICE SOtTP.— Two quarts of chicken stock (the water in which fowl have been boiled will answer), one teacupful of rice, a quart of cream or milk, a small onion, a stalk of celery

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