Creme de Riz Soup
From Cookery for every household, 1914
Serves 2
The yolk of egg may be omitted. Whole rice or ground rice may be used instead of creme de riz.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 120. The excerpt below is the record exactly as published.
2 table-spoonfuls of cold stock or water, and when the stock is hot add this to it. Stir until boiling and cook from 10 to 15 minutes, adding the butter in small pieces. Draw the pan to the side of the fire and add the cream and yolk of egg mixed together. Add seasoning to taste, sugar and cinnamon, but do not boil again or the soup will curdle. Strain through a fine strainer into a hot soup tureen and serve with fried croutons of bread. Notes. — The yolk of egg
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