Rice Soup

Ingredients

• 1 tablespoonful clean white fat
• 1 tablespoonful flour
• 3 quarts good white stock
• 14 tablespoonfuls rice
• pepper and salt
• 1 large onion, chopped
• 2 sticks of celery, chopped small
• or a pinch of celery seed
• 4 teaspoonful mixed herbs
• 4 pint milk

Method

1. 1

   Put the fat into a pan over the fire, and when it is smoking hot stir in the flour until it is thoroughly mixed, but not browned.

2. 2

   Then add the stock, rice, chopped onion, chopped celery, and mixed herbs.

3. 3

   Allow to simmer for two hours.

4. 4

   Then season with the pepper and salt to taste.

5. 5

   Skim off the herbs and any fat that may be present.

6. 6

   Add the milk and allow all to come to the boil again and serve.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 32. The excerpt below is the record exactly as published.

RICE SOUP. 1 tablespoonful clean white fat 1 tablespoonful flour 3 quarts good white stock 14 tablespoonfuls rice pepper and salt 1 large onion, chopped 2 sticks of celery, chopped small, or a pinch of celery seed 4 teaspoonful mixed herbs 4 pint milk

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