Rice-Flour Soup
From The Ideal cook book, 1899
Serves 8
Can be converted into a white soup with cream.
Presented as published in 1899. 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 Ideal cook book (1899) by Anne Clarke, page 6. The excerpt below is the record exactly as published.
Rice-Flour Soup-—Ingredients—A little cold broth, 8 oz. of fine rice-flour, 2 qts. of fast boiling broth, mace, cayenne and salt, 2 dessertspoonfuls of currie powder, juice of 4 a lemon
Cook this with the app: pantry check, scaling, and the assistant.