Cream of Rice Soup
From A second Dudley book of cookery and other recipes, 1914
Cream of Rice is sold in packets at all grocers.
Presented as published in 1914. 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
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 7. The excerpt below is the record exactly as published.
CREAM OF RICE SOUP PLACE over the fire in a stewpan one pint of light stock made from veal, or rabbit or chicken bones. Let this boil. Work into a smooth paste two tablespoonfuls of “ Cream of Rice ” with a little milk. Add this to the boiling stock and mix well. Season with salt and pepper ; then add half a gill of cream and a little chervil
Cook this with the app: pantry check, scaling, and the assistant.