Cream-of-Rice Soup

Ingredients

• Two quarts of water
• one quart of milk
• one gill of rice
• four tablespoonfuls minced onion
• two tablespoonfuls minced carrot
• two blades of celery
• one-fifth teaspoonful of celery seed
• two whole cloves
• a tiny bit of mace
• one bay leaf
• one sprig of parsley
• one tablespoonful of salt
• one-third teaspoonful of pepper
• one tablespoonful of flour
• one scant tablespoonful of Bovril

Method

1. 1

   Put the water and rice in a soup-pot, and set on the fire.

2. 2

   Tie the vegetables, spice and herbs loosely in a coarse piece of netting, and putting them into the pot with the rice and water, cook them gently for two hours.

3. 3

   Add the Bovril, and cook for half an hour longer.

4. 4

   Place a fine sieve over a mixing-bowl, and turn the soup into it.

5. 5

   Remove the seasonings, and rub all the rice through the sieve.

6. 6

   Return the strained mixture to the soup-pot, and set on the stove.

7. 7

   Add the hot milk, salt and pepper.

8. 8

   Put the butter in a frying-pan, and set this on the fire.

9. 9

   When the butter becomes hot, add the flour, and stir until the mixture is smooth and frothy; then add it to the soup.

10. 10

    Stir the mixture until it boils; then strain it through a fine sieve.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 11. The excerpt below is the record exactly as published.

CREAM-OF-RICE SOUP. Two quarts of water, one quart of milk, one gill of rice, four tablespoonfuls minced onion, two tablespoonfuls minced carrot, two blades of celery or one-fifth teaspoonful of celery seed, two whole cloves, a tiny bit of mace, one bay leaf, one sprig of (MADDON ESPEN NEN RECITES EE TRI VES BET BP MTE AE 2 IDES ATTA DA OOS EE AES BO AI STE AI ME BEES BIH SCO SDE ACY IN AOR IS “SAT NOT TER Fi Entrée Dishes, Ramikins, Souffié Dishes FE rench lPe oe Pie Dishes, Peg Poachers, Fish Entrée n _ . Bakers, Frene ilter Coffee Pots.. - Proof Ghina 10 percent discount on mentioning this book. A. T. WILEY & CO. 1803 Notre-Dame St. and 2341 St. Catherine St. SOVRIL SUSTAINS INVALIDS parsley, one tablespoonful of salt, one-third teaspoonful of pep- per, one tablespoonful of flour, one scant tablespoonful of Bovyri

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