dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rice-Flour Soup
From Modern cookery, in all its branches, 1884
Serves 6
Adding curry powder and lemon juice can enhance the flavor.
Presented as published in 1884. 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
114Calories
8 gProtein
11 gCarbs
4 gFat
Full nutrition (32 nutrients)
Calories114 kcal
Protein7.9 g
Carbohydrates11 g
Fiber0 g
Sugars5 g
Total Fat3.8 g
Saturated Fat1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.7 g
Cholesterol9.5 mg
Sodium451 mg
Potassium331 mg
Calcium9.5 mg
Iron0.7 mg
Magnesium13 mg
Phosphorus85 mg
Zinc0.4 mg
Copper0.2 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A3.2 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5 mg
Folate16 mcg
Choline29 mg
Caffeine0 mg
Water291 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 42. The excerpt below is the record exactly as published.
RICE-FLOUR SOUP. Mix to a smooth batter, with a little cold broth, eight ounces of fine rice-flour, and pour it into a couple of quarts of fast-boiling broth or gravy soup. Add to it a seasoning of mace and cayenne, with a little salt if needful
Cook this with the app: pantry check, scaling, and the assistant.