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Cream-of-Rice Soup

Name: Cream-of-Rice Soup
Yield: 1 servings
Ingredients: half a pint of chicken stock; half a pint of cream; two table-spoonfuls of rice; about a saltspoonful of salt

From Miss Parloa's kitchen companion, 1887

Serves 1

Any good stock may be substituted for the chicken stock.

Presented as published in 1887. 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

970Calories

12 gProtein

35 gCarbs

86 gFat

Full nutrition (33 nutrients)

Calories970 kcal

Protein12 g

Carbohydrates35 g

Fiber0.3 g

Sugars3.8 g

Total Fat86 g

Saturated Fat49 g

Monounsaturated Fat19 g

Polyunsaturated Fat0.5 g

Cholesterol248 mg

Sodium10088 mg

Potassium503 mg

Calcium163 mg

Iron1.5 mg

Magnesium29 mg

Phosphorus223 mg

Zinc1.1 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0.5 mg

Vitamin A2.4 mcg

Vitamin E0.1 mg

Vitamin K6.1 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4.8 mg

Folate63 mcg

Choline23 mg

Caffeine0 mg

Water357 g

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 455. The excerpt below is the record exactly as published.

Cream-of-Rice Soup. Use half a pint of chicken stock, half a pint of cream, two table-spoonfuls of rice, and about a saltspoonful of salt

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