Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Rice and Nut Soup
From Vegetarian Cook Book, 1904
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- Vegetable stock, 5 cups
- Sage, 1/4 teaspoon
- Rice, 2 tablespoons
- Salt
- Water, 2 cups
Method
Boil twenty minutes, and serve.
Nutrition per serving
35Calories
1 gProtein
7 gCarbs
0 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 5. The excerpt below is the record exactly as published.
RICE AND NUT SOUP Vegetable stock, 5 cups. Sage, 1/4 teaspoon. Rice, 2 tablespoons. Salt. Water, 2 cups
Cook this with the app: pantry check, scaling, and the assistant.