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Rice and Tomato Soup
From The national course in home economics, 1917
Serves 6
Eliza Brubaker
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 295. The excerpt below is the record exactly as published.
RICE AND TOMATO SOUP. Put one-half pound of well-washed rice into a granite kettle with two quarts of water and boil until tender. Season with salt and a generous lump of butter. Move the kettle to the side of the fire and add one quart of tomatoes thoroughly cooked, strained and sweetened with a pinch of baking soda. Season with salt, pepper and a tablespoonful of sugar. Pour over toasted entire-wheat bread
Cook this with the app: pantry check, scaling, and the assistant.