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Cream of Rice Soup
From Lessons in cooking through preparation of meals, 1912
Serves 2
If desired, cooked rice may be used.
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
507Calories
21 gProtein
71 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories507 kcal
Protein21 g
Carbohydrates71 g
Fiber4.4 g
Sugars25 g
Total Fat27 g
Saturated Fat9.3 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol90 mg
Sodium1398 mg
Potassium1112 mg
Calcium697 mg
Iron3.2 mg
Magnesium99 mg
Phosphorus585 mg
Zinc2.8 mg
Copper0.3 mg
Manganese2.2 mg
Vitamin D4.7 mcg
Vitamin C2.8 mg
Vitamin A159 mcg
Vitamin E0.4 mg
Vitamin K21 mcg
Vitamin B60.5 mg
Vitamin B122.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.6 mg
Folate112 mcg
Choline93 mg
Caffeine0 mg
Water510 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 91. The excerpt below is the record exactly as published.
CREAM OF RICE SOUP DELMONICO POTATOES BREAD AND BUTTER TEA Cream of Rice Soup Blanch ^ c rice, put into a double boiler with i qt. of milk and cook slowly 1/2 h or until tender. While cooking, chop y2 onion and 2 stalks celery fine, and put into a frying pan with 2 T butter. Cook slowly until the onion and celery are tender, then add to the soup together with i t salt and a dash of pepper
Cook this with the app: pantry check, scaling, and the assistant.