Rice Soup

Ingredients

• 4 pounds fresh lean beef
• 1 or 3 pounds soup bone
• 1 gallon cold water
• 1 onion, sliced
• i to f pound rice
• Pepper and salt

Method

1. 1

   Put the meat and bones into a pot with the water, one teaspoonful of salt, and the sliced onion, and cook as directed.

2. 2

   Three-quarters of an hour before the soup is cooked, strain it through a colander, return it with the good meat to the pot, leaving out bones, skin, gristle, etc.

3. 3

   Stir the rice, previously prepared, into the strained soup thirty minutes before it is cooked; stir frequently to prevent the rice from scorching or sticking to the bottom of the pot.

4. 4

   When cooked, season lightly and serve.

Nutrition per serving

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 21. The excerpt below is the record exactly as published.

RICE SOUP (FROM STOCK). 1 gallon stock. i to f pound rice. Pepper and salt. Prepare the rice as directed in Remarks on Soup ; put it into a pot of boiling water, enough to cover it well ; add two teaspoonfuls of salt. Boil gently for thirty minutes or until cooked. Stir the cooked rice, with the water it was boiled in, into the pot of stock, previously heated, and stir the whole until it comes to a boil ; season lightly and serve. TOMATO AND RICE SOUP (FROM STOCK). 1 gallon stock. i pound rice. 3 lbs. fresh or canned tomatoes. Pepper and salt. Prepare the tomatoes and rice as directed in Remarks on Soup. Cook the tomatoes and rice separately, as directed in the two preceding recipes. Stir in the cooked tomatoes, then the cooked rice, with the water in which it was boiled, into the pot of stock, previously heated, and stir the whole till it comes to a boil ; season lightly and serve. MANUAL FOR ARMY COOKS. 63 VEGETABLE SOUP. 4 pounds fresh lean beef. 1 gallon cold water. 1 or 2 pounds soup bone. Pepper and salt. 4 pounds such vegetables as may be obtainable. Time, five and a half to six hours. Put the meat and bone into a pot with the water and one tablespoonful of salt, and cook as directed in Remarks on Soup, When the soup has boiled about four or four and a half hours, strain it through a colander, return it with the good meat to the pot, leaving out all bones, skin, gristle, etc. Prepare the vegetables as directed in Remarks on Soup, put them into the soup, and let them boil gently until thoroughly done, stirring occasionally to prevent them from scorching or sticking to the bottom of the pot. When cooked take out the vege- tables, mash and return them to the soup, boil one minute, season lightly, and serve. The vegetables can be varied according to season and opportunity, using onions, potatoes, carrots, turnips, parsnips, cabbage, green or canned corn, fresh or canned tomatoes, celery or celery seed, cauliflowers, okra, rice, pumpkins, squash, green peas, string beans, etc. TOMATO SOUP, No. 1. 4 pounds fresh lean beef. 1 or 2 lbs. soup bone. 1 gallon cold water. 1 onion, sliced. 6 lbs. fresh or canned tomatoes. Pepper and salt. Time, five and one-half to six hours. Put the meat and bones into a pot with the water, one tablespoonful of salt, and the sliced onions, and cook as directed in Remarks on Soup. One hour and a quarter before the soup is cooked strain it through a colander and return it with the good meat 64 MANUAL FOR ARMY COOKS. to the pot, leaving out bones, skin, gristle, etc. Pre- pare the tomatoes as directed in Remarks on Soup, Put the tomatoes into the soup directly after it i^; strained ; stir the tomatoes hard and frequently, thai they may dissolve thoroughly and not scorch. Boil gently one hour. Season lightly and serve. TOMATO SOUP, No. 2. 3 pints cold water. 3 lbs. fresh or canned tomatoes. 1 onion, chopped fine. 1 large spoonful sifted flour. 1 pint boiled milk. Pepper and salt. Piece of butter the size of an egg. Time, one hour. Mix the flour and butter together into a smooth paste. Prepare the tomatoes as directed in Remarks on Soup. Put the tomatoes, chopped onion, but- tered flour, and a teaspoonf ul of salt into a pot with the water. Boil gently for one hour, stir frequently to dissolve the tomatoes and prevent scorching, then stir in the milk (hot) and keep stirring till it comes to a boil. Season lightly and serve. RICE SOUP. 4 pounds fresh lean beef. 1 or 3 pounds soup bone

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