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Rice for Soup
From European and American cuisine, 1914
Serves 4
Presented as published in 1914. 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
306Calories
6 gProtein
67 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories306 kcal
Protein6 g
Carbohydrates67 g
Fiber1.1 g
Sugars0.1 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.2 mg
Potassium96 mg
Calcium23 mg
Iron3.6 mg
Magnesium21 mg
Phosphorus96 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0 mg
Niacin (B3)3.5 mg
Folate193 mcg
Choline4.9 mg
Caffeine0 mg
Water9.7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 37. The excerpt below is the record exactly as published.
Rice for Soup. — Wash the rice ; place it in a saucepan, covered with cold water, over the fire, and boil 6 minutes
Cook this with the app: pantry check, scaling, and the assistant.