Nut and Rice Soup
From Healthful cookery, 1904
To make the soup of the right consistency, it will be necessary to add from one to two cups of water after the rice is cooked.
Presented as published in 1904. 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 Healthful cookery (1904) by E. E. Kellogg, page 65. The excerpt below is the record exactly as published.
Nut and Rice Soup. — 34 pound of Nut Soup Stock, 8 cups of water, 234 tablespoonfuls rice, 2/3 teaspoonfuls chopped onion, 34 to 34 teaspoonful sage, 234 teaspoonfuls salt
Cook this with the app: pantry check, scaling, and the assistant.