Rice Soup

Ingredients

• one tablespoonful cleaned rice
• one quart water
• the juice of two boiled tomatoes
• one tablespoonful of olive oil
• one tablespoonful of peanutta
• one teaspoonful salt
• two tablespoonfuls tomato catsup

Method

1. 1

   Boil rice in water for one hour; add tomato juice, olive oil, peanutta, and salt.

2. 2

   Boil a few minutes, then flavor with tomato catsup.

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 59. The excerpt below is the record exactly as published.

wo tablespoonfuls of olive oil, dash of salt and cayenne pepper. Return to the fire and let it all come to a boil. If a firm soup is desired retain one tablespoonful of the olive oil and cream it with one heaping dessertspoonful of flour by browning it in a saucepan and smoothing it with part of the soup, then pouring it all to- gether, allowing it all to boil up together. CRACKED BARLEY SOUP. Boil two tablespoonfuls cracked barley in two quarts water for three hours. Stir in slowly one pint milk, one well-beaten egg and one teaspoonful salt. RICE SOUP. Boil one tablespoonful cleaned rice in one quart watei for one hour; add the juice of two boiled tomatoes, one tablespoonful each of olive oil and peanutta ; one teaspoon- ful salt. Boil a few minutes, then flavor with two table- spoonfuls tomato catsup. VEGETABLE SOUP. Chop finely one onion, four green beans, one small ox- heart carrot, one-half green pepper, one stick celery, or pinch of celery seed, one tomato, sprig parsley, small parsnip, sprig cauliflower, one tablespoonful oil; boil one hour in two quarts water. Add one teaspoonful salt and one cupful milk. CELERY SOUP. Take five stalks celery, with leaves, cut fine and boil for ten minutes in one quart water

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