vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rice Cream Soup
From The home cook book, 1905
Serves 2
Serve with sippets.
Presented as published in 1905. 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
514Calories
21 gProtein
72 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories514 kcal
Protein21 g
Carbohydrates72 g
Fiber3.1 g
Sugars30 g
Total Fat22 g
Saturated Fat9.2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol74 mg
Sodium194 mg
Potassium1002 mg
Calcium647 mg
Iron2.2 mg
Magnesium84 mg
Phosphorus588 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D4.7 mcg
Vitamin C11 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B122.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.5 mg
Folate131 mcg
Choline98 mg
Caffeine0 mg
Water569 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 23. The excerpt below is the record exactly as published.
RICE CREAM SOUP Wash and cook for ten minutes in a quart of boiling water half a cup of rice. Drain the rice, put it in a quart of milk in a double-boiler, cover tight and cook till soft, which will be in about twenty-five minutes. Fry two small onions in a tablespoon of butter
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