Rice Soup

Name: Rice Soup
Ingredients: one cup of rice; three pints of cold water or stock; one onion; a piece of carrot; a piece of turnip; an ounce of dripping or clarified fat; half a pint of new milk; a pinch of salt

From The handy dictionary of cookery, 1890

Presented as published in 1890. 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

1539Calories

52 gProtein

221 gCarbs

47 gFat

Full nutrition (33 nutrients)

Calories1539 kcal

Protein52 g

Carbohydrates221 g

Fiber8.8 g

Sugars38 g

Total Fat47 g

Saturated Fat13 g

Monounsaturated Fat21 g

Polyunsaturated Fat10 g

Cholesterol72 mg

Sodium2102 mg

Potassium2420 mg

Calcium186 mg

Iron11 mg

Magnesium136 mg

Phosphorus689 mg

Zinc4.5 mg

Copper1.3 mg

Manganese2.3 mg

Vitamin D1.4 mcg

Vitamin C50 mg

Vitamin A515 mcg

Vitamin E1.9 mg

Vitamin K12 mcg

Vitamin B61.6 mg

Vitamin B120 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.4 mg

Niacin (B3)31 mg

Folate593 mcg

Choline190 mg

Caffeine0 mg

Water1625 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 88. The excerpt below is the record exactly as published.

Rice Soup. Wash well one cup of rice, put it into a saucepan with three pints of cold water or stock ; skin, scald, and mince finely one onion, a piece of carrot, a piece of turnip, add them to the soup, also a pinch of salt; allow all these to cook until the vegetables are soft, then add an ounce of dripping or clari- fied fat, and half a pint of new milk

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