Cream of Rice Soup
From Handbook of domestic science and household arts for use in elementary schools, 1900
Presented as published in 1900. 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
1020Calories
25 gProtein
178 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories1020 kcal
Protein25 g
Carbohydrates178 g
Fiber2.8 g
Sugars11 g
Total Fat22 g
Saturated Fat9.2 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat3.2 g
Cholesterol43 mg
Sodium3670 mg
Potassium814 mg
Calcium96 mg
Iron11 mg
Magnesium78 mg
Phosphorus350 mg
Zinc7.2 mg
Copper1.3 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C3.8 mg
Vitamin A80 mcg
Vitamin E4.4 mg
Vitamin K11 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)12 mg
Folate443 mcg
Choline52 mg
Caffeine0 mg
Water429 g
As published
This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 48. The excerpt below is the record exactly as published.
Cream of Rice Soup. — (a) Boil rice in white stock till very tender. (6) Put through sieve. (c). Add cream and season with salt and pepper. Proportion : i ciip rice, 1 pint soup stock, 1 tablespoon cream
Cook this with the app: pantry check, scaling, and the assistant.