vegetarianvegangluten-freedairy-freenut-free
Rice Soup
From The century cook book, 1894
Serves 6
Presented as published in 1894. 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
- three quarts of water
- a teacupful of rice
- a head of celery
- season with pepper
- and salt
Method
Boil veal or chicken in water until tender.
Strain, add rice and celery, boil until rice is done, add meat, season, and serve.
Nutrition per serving
109Calories
2 gProtein
24 gCarbs
0 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 9. The excerpt below is the record exactly as published.
Rice Soup. Take either a shin of veal, a medium sized chicken or the re- mains of two or three roast chickens, boil in three quarts of water until the meat is Barley, tender. Separate the meat from the bones and chop in pieces the size of a kernel of corn, strain the liquor through a sieve, put back in the kettle, add a teacupful of rice and a head of celery, cut fine, boil until the rice is well done add the chopped meat, season with pepper and salt
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