Cream of Rice Soup
From Cassell's dictionary of cookery, 1892
Serves 4
Simple soup preparation.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 421. The excerpt below is the record exactly as published.
Cream of Rice Soup. — This is made by thickening some good stock with ground rice. The rice should be mixed smoothly with a little cold water, and added to the boiling stock. Cream, Omelet.— Mix very smoothly three dessert-spoonfuls of ground rice
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