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Rice Soup

Name: Rice Soup
Yield: 3 servings
Ingredients: half a teacup of rice; one quart of water; half an onion; two stalks of celery; two or three cloves; three gills of cream; a dessertspoonful of butter; pepper; salt

From Twentieth century home cook book, 1905

Serves 3

Presented as published in 1905. 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

533Calories

5 gProtein

34 gCarbs

44 gFat

Full nutrition (34 nutrients)

Calories533 kcal

Protein5.1 g

Carbohydrates34 g

Fiber1.9 g

Sugars1.2 g

Total Fat44 g

Saturated Fat24 g

Monounsaturated Fat8.7 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol124 mg

Sodium71 mg

Potassium292 mg

Calcium129 mg

Iron1.7 mg

Magnesium32 mg

Phosphorus118 mg

Zinc0.7 mg

Copper0.1 mg

Manganese2.4 mg

Vitamin D0 mcg

Vitamin C1.9 mg

Vitamin A0.3 mcg

Vitamin E0.3 mg

Vitamin K7.7 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)1.4 mg

Folate74 mcg

Choline4.5 mg

Caffeine0 mg

Water435 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 39. The excerpt below is the record exactly as published.

RICE SOUP. To half a teacup of rice put one quart of water and boil slowly one hour. To this add half an onion, two stalks of celery and two or three cloves; boil another hour, adding three gills of cream, a dessertspoonful of butter rolled in a little flour, with pepper and salt

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