Cream of Rice Soup

Ingredients

• Put into 5 quarts of water
• some soup bones
• the neck and shanks obtained from the newly arrived side of lamb
• 3 or 4 small green onions
• a pinch of thyme
• and savory
• half a cup of rice
• a quart of milk
• half a blade of mace
• a spoonful of thickening
• half cup of cream
• an ounce of butter
• salt, cayenne

Method

1. 1

   Put soup bones and lamb neck and shanks into water with green onions, thyme, and savory.

2. 2

   Boil for an hour, then strain the stock.

3. 3

   Boil rice in a small saucepan.

4. 4

   Heat milk and mash rice into it, then add to the soup stock with mace, salt, and cayenne.

5. 5

   Let simmer, skim, and add thickening, cream, and butter.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 185. The excerpt below is the record exactly as published.

Cream of Rice Soup. Third expressed lot of of meat arrived. Have got prices down to : Mutton chaiged @ 10 cents. Lamb, @ 10. Beef round boneless for-steak, @ 13. Beef rib roast, @ 12^. Liver, @ 12^. Sweetbreads, small lot presented. Put into 5 quarts of water some soup bones and the neck and shanks obtained from the newly arrived side of lamb, 3 or 4 small green onions, a pinch of thyme and savory; boiled an hour and took out the pieces of lamb to make the blan- quette. An hour later poured the stock from the bones through a fine strainer into a clean soup pot, and skimmed off the fat. Boiled half a cup of rice in a small saucepan. Made a quart of milk hot and mashed the rice with milk added a little at a time; put it into the soup stock, also a half blade of mace, salt, cayenne, a small carrott from seed bed finely minced. Let simmer and skimmed again. Lastly added a spoonful of thickening, half cup of cream and an ounce of butter

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