Rice Soup
From Soyer's standard cookery, 1912
Serves 4
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 Soyer's standard cookery (1912) by Nicolas Soyer, page 27. The excerpt below is the record exactly as published.
Rice Soup. Wash well two ounces of the best Patna rice, strain off the water, put the rice into a stewpan, with a quart of cold stock
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