Potage au Riz
From High-class cookery recipes, 1897
Use French flour of rice for a smoother texture.
Presented as published in 1897. 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 High-class cookery recipes (1897) by Edith Nicolls Clarke, page 7. The excerpt below is the record exactly as published.
Potage au Riz. Ingredients, Two quarts of White Stock. Four tablespoonfuls of ground Rice. Half a pint of boiling Cream, One teaspoonful of Sugar, Salt to taste
Cook this with the app: pantry check, scaling, and the assistant.