Rice Soup

Ingredients

• One quart chicken boilings
• Two ounces rice
• One tablespoonful chopped parsley
• Pepper and salt

Method

1. 1

   Remove all fat from the stock, put it into a deep pan, and bring to the boil.

2. 2

   Skim well.

3. 3

   Wash the rice, and add it to the stock.

4. 4

   Simmer the soup till the rice is cooked (about half an hour), then add the chopped parsley.

5. 5

   Boil for a minute or two to remove the raw taste from the parsley.

6. 6

   Season and serve.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 7. The excerpt below is the record exactly as published.

Rice Soup. One quart chicken boilings. Two ounces rice. One tablespoonful chopped parsley. Pepper and salt

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