gluten-freenut-freesoy-freefish-freeshellfish-free
Rice Soup
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
Nutrition per serving
309Calories
18 gProtein
35 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories309 kcal
Protein18 g
Carbohydrates35 g
Fiber0.3 g
Sugars7.9 g
Total Fat9.8 g
Saturated Fat2.8 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat1.6 g
Cholesterol154 mg
Sodium724 mg
Potassium570 mg
Calcium39 mg
Iron2.4 mg
Magnesium28 mg
Phosphorus218 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.8 mcg
Vitamin C0.9 mg
Vitamin A61 mcg
Vitamin E0.6 mg
Vitamin K1.1 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.4 mg
Folate91 mcg
Choline155 mg
Caffeine0 mg
Water467 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 105. The excerpt below is the record exactly as published.
Rice Soup Prepare two quarts of veal or chicken stock and let it simmer, closely covered, with one gill of rice until the grains are nearly dissolved, add pepper, salt and a very little mace, and half a cup of cream or milk; just before serving, add the grated yolks of three hard boiled eggs
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