Rice Soup

Ingredients

• Two pounds back ribs of mutton
• one tea-cupful of rice
• two quarts of cold water
• one half tablespoonful of salt
• one salt-spoonful of pepper
• one leek

Method

1. 1

   Place the ribs in a large sauce-pan, pour over cold water, and bring to a boil.

2. 2

   Skim well, add salt, and skim again.

3. 3

   Simmer for one hour and fifteen minutes after adding the sliced leek and pepper.

4. 4

   Wash the rice and add it to the soup, boiling for another half hour before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 167. The excerpt below is the record exactly as published.

Rice Soup.— Two pounds back ribs of mutton, one tea- cupful of rice, two quarts of cold water, one half table- spoonful of salt, one salt-spoonful of pepper, one leek

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