Rice Soup
From Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ..., 1885
Presented as published in 1885. 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
888Calories
18 gProtein
195 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories888 kcal
Protein18 g
Carbohydrates195 g
Fiber5.5 g
Sugars6.6 g
Total Fat1.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium17 mg
Potassium480 mg
Calcium98 mg
Iron10 mg
Magnesium72 mg
Phosphorus304 mg
Zinc2.7 mg
Copper0.6 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0.8 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)9.7 mg
Folate552 mcg
Choline22 mg
Caffeine0 mg
Water160 g
As published
This recipe was extracted from Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 17. The excerpt below is the record exactly as published.
Bice Soup. Make a meat soup, with the addition of one sliced onion
Cook this with the app: pantry check, scaling, and the assistant.