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Cream of Rice Soup
From San Rafael cook book, 1906, 1906
Serves 5
Part stock or chicken broth may be used instead of all milk.
Presented as published in 1906. 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
524Calories
16 gProtein
48 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories524 kcal
Protein16 g
Carbohydrates48 g
Fiber0.5 g
Sugars19 g
Total Fat32 g
Saturated Fat17 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol101 mg
Sodium160 mg
Potassium672 mg
Calcium519 mg
Iron1.5 mg
Magnesium58 mg
Phosphorus462 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A125 mcg
Vitamin E0.2 mg
Vitamin K1.2 mcg
Vitamin B60.3 mg
Vitamin B122.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.9 mg
Folate82 mcg
Choline71 mg
Caffeine0 mg
Water375 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 7. The excerpt below is the record exactly as published.
CREAM OF RICE SOUP— Mrs. W. F. Jones. Fry 1 cup of rice in 1 tablespoon of butter until the rice turns white, then add 2 qts. of boilirg milk, and cook slowly, stirring occasionally" until done. Pass through a fine wire sieve by mashing with a spoon. Season with salt and grated nutmeg; or instead of the nutmeg, cut up- a small onion, and fry with the rice. Ad'd 1 cup of cream
Cook this with the app: pantry check, scaling, and the assistant.