vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Cream of Rice Soup
From Mary Jane's cook book, 1916
Serves 3
Presented as published in 1916. 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
412Calories
14 gProtein
70 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories412 kcal
Protein14 g
Carbohydrates70 g
Fiber3.8 g
Sugars16 g
Total Fat13 g
Saturated Fat4.7 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol40 mg
Sodium1623 mg
Potassium590 mg
Calcium433 mg
Iron12 mg
Magnesium56 mg
Phosphorus332 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D2.3 mcg
Vitamin C7.4 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.2 mg
Folate130 mcg
Choline55 mg
Caffeine0 mg
Water436 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 118. The excerpt below is the record exactly as published.
CREAM OF RICE SOUP. Rice, % cup. Salt, l1/^ teaspoons. I .oiling water, 2 cups. Milk, 3 cups. Onion, 2 slices. Butter, 1 tablespoon. Almond extract, y± teaspoon
Cook this with the app: pantry check, scaling, and the assistant.