Rice Soup a la Creole
From French dishes for American tables, 1886
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 5. The excerpt below is the record exactly as published.
Rice Soup a la Creole. Take six ounces of rice, which prepare as the foregoing, and ten min- utes before serving add about an eighth of a can of tomatoes, and a little cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.