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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
Method
Nutrition per serving
109Calories
2 gProtein
24 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories109 kcal
Protein2.1 g
Carbohydrates24 g
Fiber0.4 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium22 mg
Potassium56 mg
Calcium26 mg
Iron1.3 mg
Magnesium13 mg
Phosphorus35 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate68 mcg
Choline1.7 mg
Caffeine0 mg
Water482 g
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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