vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rice Milk Soup
From Tried favourites cookery book, 1909
Serves 3
Most valuable in summer as a corrective, when fresh fruits and vegetables are being used.
Presented as published in 1909. 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
401Calories
18 gProtein
47 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories401 kcal
Protein18 g
Carbohydrates47 g
Fiber0.4 g
Sugars25 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol58 mg
Sodium575 mg
Potassium764 mg
Calcium608 mg
Iron1.2 mg
Magnesium65 mg
Phosphorus525 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.7 mg
Folate65 mcg
Choline88 mg
Caffeine0 mg
Water433 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 22. The excerpt below is the record exactly as published.
Rice Milk Soup. 3 oz. Rice, 3 pints Milk, 1 teaspoonful Sugar, ^ teaspoonful Salt
Cook this with the app: pantry check, scaling, and the assistant.