Rice Soup

Ingredients

• 2 quarts boiling Water
• a piece Carrot
• and Turnip
• and Celery
• 2 lb. Veal, or a Fowl
• 2 good onions
• the white part of 6 leeks
• ^ lb. rice
• a teacupful cream or breakfastcup milk
• some fresh chopped parsley
• pepper and salt

Method

1. 1

   Boil for 1 hour, strain, then add onions or leeks cut in small pieces and rice.

2. 2

   Boil for 0.5 hour, then add cream or milk and parsley.

3. 3

   Boil for another 0.5 hour — 2 hours altogether.

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 Soup. 2 quarts boiling Water, a piece Carrot and Turnip and Celery, 2 lb. Veal, or a Fowl. Boil 1 hou)’, strain, then add 2 good onions or the white part of 6 leeks, cut in small pieces, and ^ lb. rtce. Boil | hour, then add tea- cupful cream or breakfastcup milk, and some fresh chopped parsley, pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.