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Cream of Rice Soup

Name: Cream of Rice Soup
Yield: 7 servings
Ingredients: Two quarts of chicken stock; one tea-cupful of rice; a quart of cream or milk; a small onion; a stalk of celery; salt and pepper

From Miss Parloa's new cook book and marketing guide, 1880

Serves 7

Presented as published in 1880. 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

199Calories

9 gProtein

32 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories199 kcal

Protein8.9 g

Carbohydrates32 g

Fiber0.7 g

Sugars5.2 g

Total Fat3.4 g

Saturated Fat0.9 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat0.6 g

Cholesterol8.1 mg

Sodium394 mg

Potassium359 mg

Calcium23 mg

Iron1.7 mg

Magnesium20 mg

Phosphorus110 mg

Zinc0.7 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C2.1 mg

Vitamin A2.7 mcg

Vitamin E0.1 mg

Vitamin K0.7 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)5.4 mg

Folate76 mcg

Choline28 mg

Caffeine0 mg

Water277 g

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 38. The excerpt below is the record exactly as published.

Cream of Rice Soup. Two quarts of chicken stock (the water in which fowl have been boiled will answer), one tea- cupful of rice, a quart of cream or milk, a small onion, a stalk of celery and salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.