vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cream of Rice Soup
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
235Calories
10 gProtein
31 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories235 kcal
Protein9.8 g
Carbohydrates31 g
Fiber0.6 g
Sugars13 g
Total Fat11 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol37 mg
Sodium95 mg
Potassium419 mg
Calcium311 mg
Iron1 mg
Magnesium36 mg
Phosphorus278 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2.3 mcg
Vitamin C1.4 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.2 mg
Folate55 mcg
Choline46 mg
Caffeine0 mg
Water235 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 137. The excerpt below is the record exactly as published.
CREAM OF RICE SOUP.— H cup rice, 1 qt. stock, 1 qt. milk, 1 tablespoon butter, ]/2 small onion, salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.