Rice Cream Soup
From Liverpool School of Cookery recipe book, 1900
Method 2 requires shorter cooking time.
Presented as published in 1900. 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
Nutrition per serving
578Calories
36 gProtein
59 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories578 kcal
Protein36 g
Carbohydrates59 g
Fiber2.9 g
Sugars30 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol128 mg
Sodium262 mg
Potassium1251 mg
Calcium655 mg
Iron2.2 mg
Magnesium100 mg
Phosphorus741 mg
Zinc5.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D4.7 mcg
Vitamin C11 mg
Vitamin A156 mcg
Vitamin E0.5 mg
Vitamin K0.6 mcg
Vitamin B60.9 mg
Vitamin B123.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1 mg
Niacin (B3)8.3 mg
Folate105 mcg
Choline98 mg
Caffeine0 mg
Water628 g
As published
This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 40. The excerpt below is the record exactly as published.
Rice Cream Soup, Method 2. Rice Cream Soup. 3 oz. fillet of veal. A very small piece of onion. 1 oz. rice. Salt and pepper. 1 pint milk
Cook this with the app: pantry check, scaling, and the assistant.