Rice Soup
From The Cook County cook book, 1912
Serves 4
The soup will be nice if you have chicken instead of beef.
Presented as published in 1912. 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
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 137. The excerpt below is the record exactly as published.
RICE SOUP. — Boil a shank for soup and season with salt, pepper and parsley
Cook this with the app: pantry check, scaling, and the assistant.